SHRIMP AND SCALLOPS DIJON

SHRIMP AND SCALLOPS DIJON image

Yield 9 servings

Number Of Ingredients 14

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2 T lemon juice
1/2 cup plus 1 T dry white wine
1/2 lb uncooked shrimp, peeled and deveined
1/2 lb uncooked scallops
2 whole eggs
2 egg yolks
Flour for coating
1 clove garlic, minced
4 T butter
salt and white pepper
1/2 cup green onions, sliced
1/3 cup Dijon mustard
3/4 cup heavy cream
4 T fresh parsley, finely chopped

Steps:

In a small bow, combine the lemon juice and 1 T wine Toss with the shrimp and scallops; cover with plastic wrap and refrigerate for one to two hours. Drain and pat dry with towels. Beat the whole eggs and the yolks together Dip the shrimp and scallops in the flour to coat; dip into the beaten eggs. Saute the garlic in the butter in a large skillet for about 1 minute. Add the seafood and saute until golden brown. Season with salt and white pepper Transfer seafood to a platter; keep warm Add teh 1/2 cup wine to the skillet; stir over high heat to deglaze the pan Stir in the onions, mustard and cream; season with salt and white pepper to taste. Cook until the sauce is reduced to about a third. Spoon the thickened sauce over teh seafood. Garhish with a sprinkle of the parsley