Prawns + Scallops w/ Vermouth veloute

15ml shallots

5ml garlic

4oz vermouth

400ml cream

15ml butter

4 21/25 prawns raw peeled devained tail on

4 20/30 scallops, abductor muscle removed

4oz baby shrimp meat

10ml terragon

Saute garlic, shallots and butter until sweated (no color). Deglaze w/ vermouth. Reduce by half. Add cream, reduce by half. Mounter au beurre. Chill, store.

Saute prawns/scallops until 75% cooked. Add baby shrimp and 3.5 oz sauce. Finish w/ terragon when cooked. Serve over puff pastry.

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