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Seafood Supreme |
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Serves: 6 Print this Recipe1 clove garlic crushed 2 tablespoons butter 1/4 cup green onions chopped 1/3 cup vermouth or sherry 1/3 cup water 1 teaspoon chicken bouillon 1 12-ounce package frozen scallops 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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