Photo: Dana DeVolk
Scallops and shrimps with beurre blanc, topped with puff pastry
28 ingredients
1 hr + 1 hr
Serves 4
openrecipes
Scallops and shrimps served in a scallop shell topped with buttery pastry and a delicious butter sauce. You can make this easier by buying good-quality fish stock instead of making your own.
Estimated Nutrition (whole recipe, rough)
839
Calories
64g
Protein
44g
Fat
42g
Carbs
Counts 19 of 22 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Vermouth | not in our table | 0 |
| Chervil | not in our table | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1kg/2lb 4oz white fish
- 1 onion
- 1 fennel
- 4 parsley
- 1 garlic
- 1 bay leaf
- 375ml/13fl oz dry white vermouth
- 750ml/1¼ pints white wine
- 1 carrot
- 1 leek
- 2 sticks celery
- fish stock
- 20g/1oz baby spinach
- 4 large scallops
- 100g/3½oz brown shrimps
- 4 sprigs fresh chervil
- 250g/9oz all-butter puff pastry
- 1 medium free-range egg, lightly beaten with 4 tsp full-fat milk for egg wash
- 1 plaice
- 2 scallops
- 250ml/9fl oz fish stock
- 250ml/9fl oz double cream
- salt and pepper
- 2 shallots
- 1 tbsp white wine vinegar
- 3 tbsp white wine
- 225g/8oz butter
- 4 tbsp fresh tarragon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes