Saffron Shrimp and Scallops with Biscuit Leaves Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 2 1/2 pounds - cleaned shrimp
  • 1 1/2 pounds - bay scallops
  • Stock
  • 1 1/2 cups - dry white wine
  • 5 cups - water
  • 2 - carrots, chopped
  • 1 cups - chopped celery
  • 1 - onion, quartered
  • 2 - bay leaves
  • 3 sprigs - parsley
  • 1 teaspoons - black peppercorns
  • Sauce
  • 1/2 sticks - butter
  • 1/4 cups - flour
  • 1/4 teaspoons - saffron
  • 1/8 teaspoons - cayenne
  • 2 teaspoons - fresh lemon juice
  • 1/4 cups - chopped chives
  • Directions:

    Place all stock ingredients together in stock pan and simmer for 1 hour.

    Meantime, make sauce by combining sauce ingredients and cooking 'til thickened; reserve.

    For biscuit leaves - roll out biscuit dough thin and cut into leaf shapes. Toast.

    Cook shrimp in stock for 1 minute; reserve. Cook scallops in stock for 30 seconds.

    Place shrimp and scallops in sauce; spoon into 8 gratin dishes. Top each one with a toasted biscuit leaf. Garnish with additional chopped chives.

    Brief Description

    Shrimp and scallops in a creamy spicy sauce served in gratin dishes topped with leaf-shaped toasted biscuits.

    Main Ingredient:

    shrimp and scallops

    Category:  Fish or seafood

    Cuisine:  Southern

    Prep Time: 30 min
    Cook Time: 1 hour(s) 5 min

    Posted By:

    mimisrecipes

    Posted On:

    October 17, 2018

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