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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Poaching is an excellent way to cook seafood, since the cooking liquid makes a flavorful base for sauce. This recipe features a French technique called monter au beurre (to mount with butter), whereby chilled butter is whisked into the cooking liquid at the last minute to ensure a satiny sauce. Ingredients:
1 teaspoon olive oil |
cooking spray |
1 cup thinly sliced leek (about 1 large) |
3 garlic cloves, minced |
1 cup dry white wine |
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth |
3/4 pound medium shrimp, peeled and deveined |
3/4 pound large sea scallops, cut in half horizontally |
2 tablespoons chilled butter, cut into small pieces |
1 1/2 cups chopped plum tomato |
1 tablespoon minced fresh tarragon |
1 teaspoon grated lemon rind |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/4 teaspoon ground red pepper |
Directions:
1. Heat oil in a large Dutch oven coated with cooking spray over medium heat. Add leek and garlic; cook 4 minutes or until tender, stirring occasionally. Add wine and broth; bring to a simmer. Stir in shrimp and scallops; bring to a boil. Reduce heat; simmer 3 minutes or until shrimp and scallops are done.
2. Remove shrimp and scallops from pan with a slotted spoon; keep warm. Bring broth mixture to a boil; cook 4 minutes. Reduce heat to low. Add butter, stirring constantly with a whisk. Stir in chopped tomato and remaining ingredients.
3. Divide shrimp and scallops evenly among 4 soup bowls; spoon 3/4 cup broth mixture into each bowl.
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