Scallops and Shrimp, Orange-Glazed Fennel and Spinach, and Tarragon Cream Sauce recipe
All Recipes Seafood Shellfish Scallops
Ingredients
- 2 tablespoons butter 4 small shallots, minced ½ cup dry white wine ¾ cup milk ¼ cup heavy whipping cream 3 tablespoons finely chopped fresh tarragon salt to taste 2 tablespoons butter 2 fennel, trimmed and sliced 1 blood orange, juiced 12 ounces fresh spinach 12 jumbo shrimp 12 sea scallops salt and ground black pepper to taste 5 tablespoons butter
Nutrition Info
- 612.4 caloriescarbohydrate: 27.5 gcholesterol: 303.9 mgfat: 34.7 gfiber: 6.6 gprotein: 45.4 gsaturatedFat: 20.7 gservingSize: -sodium: 845.7 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Scallops and Shrimp, Orange-Glazed Fennel and Spinach, and Tarragon Cream Sauce
Directions
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Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir shallots until translucent, about 5 minutes. Pour in white wine, simmer until reduced by almost half. Strain out shallots, discard.
Pour milk, heavy cream, and tarragon into the saucepan, simmer until slightly thickened, about 5 minutes. Season with salt. Reduce heat to low and cover to keep warm.
Melt 2 tablespoons butter in a skillet over medium heat. Cook and stir fennel until slightly softened, about 5 minutes. Pour in orange juice, simmer until slightly reduced, about 3 minutes. Stir in spinach. Reduce heat, cover skillet, and cook spinach until softened, about 5 minutes. Stir well. Remove from heat and keep covered.
Season shrimp and scallops with salt and pepper.
Melt 2 1/2 tablespoons of butter in a cast-iron skillet over medium heat. Add scallops, cook until browned, about 2 minutes. Flip and cook on the second side for 1 minute. Add remaining butter and shrimp to the skillet, cook until shrimp turns pink, 3 to 4 minutes.
Spoon some of the cream sauce onto each serving dish. Divide fennel and spinach mixture evenly among dishes. Arrange 3 scallops and 3 shrimp in a spiral over the fennel and spinach mixture.