SCALLOP NORMANDY
Make and share this Scallop Normandy recipe from Food.com.
Provided by Doreen Randal
Categories < 15 Mins
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the tops off the apples and scoop out the flesh leaving the apple intact. Remove 1/2 cup of the apple flesh and and blend to a pulp along with the lemon juice and zest. Place the butter into a heavy-based saute pan and add the scallops.
- Cook quickly for 1 minute, then add the wine and cream, and reduce the liquid by increasing the heat. Once a creamy sauce is achieved add the apple mixture and parsley.
- Check the seasoning and spoon the filling into the apple cases.
- Place onto a baking tray.
- Cut the pastry sheet into 4 pieces and score a crisscross pattern across the top.
- Brush with milk and egg wash and place onto the baking tray.
- Bake all together at 180C for 20 - 25 minutes until pastry is golden and the apple has softened.
- Serve the apples alongside the pastry crouton with a crisp green salad.
Nutrition Facts : Calories 707.9, Fat 42.4, SaturatedFat 17.4, Cholesterol 84.7, Sodium 381.4, Carbohydrate 60.9, Fiber 6.1, Sugar 22.8, Protein 20.9
SEAFOOD NORMANDY
Steps:
- Combine scallops, shrimp, chopped spinach, and diced red bell pepper.
- Bring large pot of water to boil and add chopped onion and celery for flavor. Add 6 ounces fettuccini to the boiling water and cook to al dente.
- Meanwhile, put olive oil in saute pan and heat over medium-high heat. Then add shrimp, scallops, clams, chopped spinach, and diced red bell peppers. Saute for approximately 5 minutes.
- When fettuccini is done, drain. Drop mussels in the boiling water after removing fettuccini. Cook until mussels are open and tender, approximately 1 1/2 to 2 minutes, then drain and combine mussels with ingredients in the saute pan. Add the Alfredo Sauce to the pan and continue cooking for about 2 minutes.
- Add fettuccini to pan and toss until well combined. Plate, sprinkling top with freshly chopped parsley and garnish with lemon twist. Grind fresh pepper and salt if desired.
- Melt the butter in a saucepan over medium-low heat. Add the cream and simmer for 5 minutes, then add garlic, cheese, and cayenne and whisk quickly, heating through. Stir in parsley and serve.
- For a lower fat version, substitute 1 cup milk and 1/4 cup flour separately, instead of heavy cream.
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