Sauteed Shrimp and Scallops Recipe
Sauteed Shrimp and Scallops
Ingredients
- 1 cup lobster stock
- 1 cup tomato sauce
- 1 1/2 cups heavy cream at room temperature, divided
- 5 teaspoons olive oil, divided
- 36 small shrimp, tails removed and deveined
- 12 medium scallops
- Coarse salt, to taste
- 1 cup sliced button mushrooms
- 1/2 cup diced carrots
- 1/2 cup diced turnips
- 1/4 cup diced shallots
- 1 cup dry white wine
- 1/2 pound fresh baby spinach
- 1 1/2 cups lobster sauce
- 1/2 cup unsalted butter at room temperature
- Freshly ground black pepper, to taste
- 1 (10-ounce, 6-count) box frozen puff pastry shells, baked per package directions and kept warm.
Instructions
- Combine lobster stock and tomato sauce in a small saute pan over high heat; bring to a boil.
- Reduce heat to medium, add 1 cup cream, and simmer (do not boil) until mixture is thickened and reduced by half, about 40 to 50 minutes.
- Heat 2 teaspoons oil a large sauté pan over medium-high heat.
- When oil shimmers, add shrimp and scallops and a pinch of salt; cook until they begin to turn opaque but are not yet cooked through.
- Remove seafood from pan and set aside.
- Return pan to heat; add remaining 3 teaspoons oil pan.
- Add mushrooms, carrots, turnips, and shallots. Cook until mushrooms are golden brown and carrots and turnips are crisp-tender, about 5 to 7 minutes.
- Add a pinch of salt and wine.
- Simmer until wine is mostly reduced and vegetables are tender.
- Add spinach to pan and toss until spinach wilts.
- Return shrimp and scallops to pan.
- Add butter, remaining 1/2 cup cream, and reserved lobster sauce; stir until mixture is well combined and slightly reduced, about 2 minutes.
- Evenly divide mixture among pastry shells. Serve hot.