Gulf Prawns and Digby Scallops in a Jalapeno Citrus Butter Sauce on Se

[Guest]

Gulf Prawns and Digby Scallops in a Jalapeno Citrus Butter Sauce on Serpentini

Serves 4 as Main Dish.

20 Gulf Prawns,peeled and deveined

20 Digby Scallops

2T. extra-virgin olive oil

2T. unsalted butter, plus 1/4 cup cold cut into 1tbsp pieces

3 Shallots,minced

5 Garlic cloves,sliced paper thin

10 Jalapeno peppers,brunoise

1 Lemon,zest and juice

1 Lime,zest and juice

2C 35% Whipping cream

1C White wine

500g Serpentini

Bring a large pot of water to boil add salt.

In a large saute pan heat oil and butter over med-high heat. Saute the prawns and scallops and the jalapenos and cook for 1 minute. Then add the shallots and garlic cook for another 1 minute. Then add lemon juice and wine. let wine reduce by 1/2 then add the whipping cream. Bring to a boil and reduce the heat to medium. let reduce by 1/2 to 2/3

Meanwhile drop your serpentini and cook to according to package.

When the noodles and sauce are finished toss together and season, and let cook till sauce coats noodles and there is barely any sauce left in the pan. Finish with zest off the heat and and the cold butter piece by piece and serve immediately. NO CHEESE!!!!!! it will mute the flavors

Keywords: Seafood, Main Dish, Shrimp, Dinner

( RG975 )