Seafood with Red Pepper Madeira Sauce Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 24 Shrimp (31-35 count)
20 Sea Scallops (cleaned with muscle removed)
¾ Cup of Madeira wine
1 Red bell pepper diced
2 Shallots fine chop
2 Garlic cloves pressed through a garlic press or chopped fine
1/8 Teaspoon of cayenne pepper
2 Tablespoons of flour
2 Tablespoons of olive oil
1 Tablespoon of butter
2 cups heavy cream
1 cup frozen peas (thawed)
1 cup toasted breadcrumbs (see note below)
2 lemons (2 tbsp. lemon juice for sauce and the remaining sliced into lemon wedges)
salt and pepper
2 tbsp. vegetable oil
chopped chives for garnish (optional)
Toasted Bread Crumbs
4 to 5 Slices of hearty white sandwich bread torn into medium pieces
1 Shallot chopped fine
2 Tablespoons of unsalted butter
Salt and Pepper
|
|
Directions: |
Directions:Method
Heat oil in 12-inch skillet over medium-high heat until oil is simmering. Season scallops and shrimp with salt and pepper. Dredge scallops in flour and pat off excess. Sear scallops about one minute per side, set aside in medium bowl. Add shrimp and sauté until pink is almost gone. Set aside in bowl with scallops and cover loosely with foil. Return skillet to medium-high heat and add butter, shallot and red pepper. Cook until softened about 4 minutes. Add cayenne pepper and garlic. Stir and cook until fragrant about 45 seconds. De-glaze with Madeira wine scraping bottom of pan and reduce. Whisk in cream until simmering and slightly thickened. Add peas and heat through. Then add back scallops, shrimp with their juices and lemon juice. Heat through for 30 seconds. Season with salt and pepper to taste. Serve in individual crocks or bowls top with toasted breadcrumbs and pass lemon wedges at the table. Garnish with chopped chives or parsley. This dish can also be served over pasta such as linguine or spaghetti.
Toasted Bread Crumbs
Pulse bread and butter into a food processor until bread crumb consistency, about 10 pulses. Place in bowl, combine with shallot and season with salt and pepper. Toast until golden brown in dry skillet over medium heat or on a sheet pan in a preheated 350-degree oven. |
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Seafood with Red Pepper Madeira Sauce is from