Shellfish With Devilled Apricots

Recipe Ingredients

2 tablespoons	30ml	Minced shallots
		OR 1/4 cup minced green onions - no tops
1/4 cup	49g / 1.7oz	Unsalted butter
1 lb	454g / 16oz	Sea scallops - halved rinsed and patted dry
1/2 lb	227g / 8oz	Medium shrimp - shelled and deveined
1 cup	237ml	Snow peas
1/4 cup	59ml	Dry white wine or dry vermouth
1/4 cup	59ml	Whipping cream
1 tablespoon	15ml	Dijon-style mustard
10 oz	284g	Fresh apricots - halved about 6 to 8 whole cots
		Salt
		Pepper
1 tablespoon	15ml	Fresh parsley - minced

Recipe Instructions

Saute shallots in butter in a large skillet over medium-low heat 2 minutes; increase heat to high. Add scallops and shrimp; saute just until opaque, about 4 minutes. Add snow peas; saute 30 seconds. Remove from heat; remove seafood mixture with a slotted spoon to a bowl.

Add wine, cream and mustard to skillet; heat over medium heat, stirring constantly, to boiling. Add apricots; simmer over low heat until apricots are fork-tender, 2 to 4 minutes.

Gently stir in seafood mixture. Season to taste with salt and pepper. Sprinkle with parsley before serving.

Source:
Cuisine magazine, May 1980

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