Seafood Supreme

Serves: 6
Total Calories: 242


1 clove garlic crushed
2 tablespoons butter
1/4 cup green onion chopped
1/3 cup vermouth or sherry
1/3 cup water
1 teaspoon chicken bouillon
1 (12-ounce) package frozen scallop thawed
1 1/4 cups whipped cream
1 (6-ounce) package frozen shrimp cooked, thawed
8 pasta shells or baked patty shells
1/2 teaspoon lemon juice
Salt and pepper
1 tablespoon parsley minced


About 20 minutes before serving:

In a 10-inch skillet over medium heat, sauté garlic in butter for 2 minutes discard garlic. Sauté green onions in garlic butter for 5 minutes or until limp and transparent. Add wine, water and bouillon granules. Stirring, bring to a boil.

Add scallops and cream. Reduce heat to low and simmer for 4 minutes add shrimp and cook 1 minute longer or until shrimp are heated through. With a slotted spoon, remove scallops and shrimp and evenly distribute in hot pastry shells.

Boil sauce over high heat for 1 minute to reduce slightly. Remove from heat, stir in lemon juice. Add salt and pepper to taste. Spoon sauce over each serving. Sprinkle with parsley and serve immediately.

Nutritional Facts:

Serves: 6
Total Calories: 242
Calories from Fat: 201

This Seafood Supreme recipe is from the Miriam Cooks For The Holidays Cookbook. Download this Cookbook today.

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