Herb Crusted Shrimp and Scallop with Amaretto Glaze

Herb Crusted Shrimp and Scallop with Amaretto Glaze

from executive chef Scott Robbe of Salt Creek Grille in Dana Point, CA

3-ea u-10 Shrimp
2-ea u-10 Scallop
1 cup Bread crumbs, seasoned minced parsley, chopped chives and minced thyme with salt and pepper (S & P)
1 cup Flour, seasoned with S&P
3 ea Eggs, Beaten
4 Tbsp Clarified Butter
1 cup Amaretto
1-cup sugar


Shell and butterfly shrimp open. Clean mussel off of Scallops.
Prepare breading station,
1 bowl flour
1 bowl egg wash
1-bowl breadcrumbs

Heat oven to 425 F.
Dredging process.
Place shrimp in flour, coat well and shake off remaining flour. Place in egg wash and coat well and drain off extra egg mix. Place in Herb breadcrumb mix, dredge well and shake off extra breadcrumb mix. Repeat same process for the scallops.
Place Amaretto and sugar in a sauce pan a cook on high heat until sugar is dissolved.
Heat butter in oven safe sauté pan over med high heat. Add shrimps and scallops. Cook for 1 minute then place pan in oven. Cook for 4-5 more minutes. Check for doneness.

Place shrimp and scallops on plate and garnish with wild spring mix lettuce. Drizzle Glaze over shrimps and scallops.

Price: $0.00 



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