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Belles D'espagne
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Ethnic
Seafood
Amount Measure Ingredient -- Preparation Method
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16 large Red shrimp from spain
Or jumbo shrimp
1/2 pound Bay scallops with coral
2 tablespoons Olive oil
1 tablespoon Brandy
1 teaspoon Herbs de provence
Salt and pepper to taste
1/2 cup Bread crumbs
1 Lemon (juice only)
Beurre blanc
2 1/2 Sticks butter
2 tablespoons Chopped shallots
1 1/4 cups White wine
1 Bay leaf
Salt and pepper
Full title: belles d'espagne en brochetts beurre blanc. 1. Marinate de-veined
and peeled shrimp and scallops in olive oil, brandy, Herbs de Provence and salt
and pepper for one hour. 2. Remove shellfish from the marinade. Sprinkle with
bread crumbs . Broil on each side for 4 minutes. Add lemon juice before
serving. 3. Serve with Beurre Blanc on the side.
BEURRE BLANC: 1. Place 2 tbs. of butter in a pan with the shallots and saute
for 3 minutes. Add white wine and bay leaves. Reduce by 1/3 and add salt and
pepper to taste. 2. Remove from stove. Slowly add remaining butter. Return to
stove, whisk well, and beat thoroughly. Keep the sauce warm, but do not boil.
3.
Serve sauce on side with brochettes.
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