Monday 19 August 2013

Shrimp and Scallops with White Wine, Garlic and Butter Sauce by Jonathan Tan

300 grams tiger prawns - peeled and deveined
6 scallops
4 cloves garlic - sliced
2 sprigs of thyme
1/2 cup dry white wine
1/2 cup chicken stock (optional)
1 tablespoon unsalted butter
Salt and pepper to taste

1. In a saute pan, heat some cooking oil over a medium heat. When oil is heated, add in the shrimp and scallops and fry for about 20 seconds each side. Remove them from the pan and set aside.
2. Add the garlic into the pan and cook for about 1 minute, till they just start to brown on the edges.(Add a little more oil if pan is too dry)
3. At this point add in the wine and deglaze the pan. (Using a spatula something similar, scrape the brown bits off the base of the pan) Allow to simmer for about 1 minute and then add the chicken stock. Simmer for another 2 minutes over low heat, or so, allow the liquid to reduce by about 1/3.
4. Then add butter and thyme. Mix well and simmer for another minute.
5. Add in the shrimp and scallops, turn off the heat and mix well. Serve in the deep sided dish.

Recommend to serve with crusty bread, to mop up the sauce.

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