Belles D'espagne

Recipe Ingredients

16 lbs	7264g / 256oz	Red shrimp from Spain (large)
		OR jumbo shrimp
1/2 lb	227g / 8oz	Bay scallops with coral
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Brandy
1 teaspoon	5ml	Herbs de provence
		Salt and pepper to taste
1/2 cup	73g / 2.6oz	Bread crumbs
1		Lemon - (juice only)
		Beurre blanc
2 1/2		Butter
2 tablespoons	30ml	Chopped shallots
1 1/4 cups	296ml	White wine
1		Bay leaf
		Salt and pepper

Recipe Instructions

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.

Source:
family

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