Shrimp and scallop pan roast
Ed Brown
Serves 4
INGREDIENTS
• 1 tsp. olive oil
• 2 strips bacon, minced
• 2 small cloves garlic, peeled, minced
• 2 small fresh shallots, peeled, minced
• 1 tbls. vermouth
• 3/4 cup light fish or chicken stock OR water is OK
• 1 medium potato, washed, diced fine (skin on best!)
• 8 medium shrimp, peeled, deveined and butterflied
• 8 medium sea scallops
• 1 1/2 cups half-and-half
• 2 tsps Worcestershire sauce
• 1 tsp Tabasco sauce
• 1 tsp good brandy
• 1 tsp fresh lemon juice
• 1 tsp rough-chopped tarragon
• 2 tsps rough-chopped flat parsley
• Salt and freshly ground black pepper
• 4 1-inch-thick baguette croutons (toasted crisp)
DIRECTIONS
In a medium saucepan heat oil and bacon on medium heat.
Add shallots and garlic, sweat without color until translucent.
Add vermouth, stock and potatoes; bring to a simmer. Cook 3 minutes until potato is tender.
Add shellfish and half-and-half; keep at gentle simmer for 2-3 minutes until shellfish is just cooked. Add cream, Worcestershire and Tabasco, bring to boil, then simmer 1 minute.
Remove from fire; add brandy, lemon, herbs and season. In a soup bowl place crouton on bottom, ladle shellfish and sauce equally over the bread, serve.
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