John Myers
Ingredients for 2 servings:
- 6 large shrimp(s), shell on, frozen, thawed
- 1 handful of shrimp(s), small, shelled, frozen, thawed
- 8 scallops, frozen, thawed
- chili oil
- 1 shallot(s), chopped
- 1 garlic clove(s), finely chopped
- a few sprigs of tarragon, fresh
- 1 shot of dry sherry
- 200 ml white wine
- 200 ml cream or Cremefine
- e.g. saffron
- 150 g snow peas, cut into thirds
- 2 tbsp mascarpone
- salt and pepper
- chives
- Parsley
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Variation of my white wine sauce
Remove the shells from the prawns and reserve them. Cut the prawns into bite-sized pieces and quarter the scallops. Briefly fry the prawn shells in chili oil, add the shallot and garlic, and continue frying briefly. Add the tarragon and, if desired, saffron, and deglaze with sherry. Bring to a boil, then add the white wine, reduce by half, and add the cream. Reduce again until the sauce thickens. Strain. Heat the oil in a pan and fry the Frutti di Mare and snow peas, seasoning with salt and pepper. Pour in the sauce and cook for five minutes. Stir in the mascarpone and season to taste. Sprinkle with chives and parsley and serve with pasta of your choice.
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