Belles d'espagne

 
                              Belles D'espagne
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Fish                             Ethnic
                 Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   16      large         Red shrimp from spain
                         Or jumbo shrimp
      1/2  pound         Bay scallops with coral
    2      tablespoons   Olive oil
    1      tablespoon    Brandy
    1      teaspoon      Herbs de provence
                         Salt and pepper to taste
      1/2  cup           Bread crumbs
    1                    Lemon (juice only)
                         Beurre blanc
    2 1/2                Sticks butter
    2      tablespoons   Chopped shallots
    1 1/4  cups          White wine
    1                    Bay leaf
                         Salt and pepper
 
 Full title: belles d'espagne en brochetts beurre blanc. 1. Marinate de-veined
and peeled shrimp and scallops in olive oil, brandy, Herbs de Provence and salt
and pepper for one hour. 2. Remove shellfish from the marinade. Sprinkle with
bread crumbs . Broil on each side for 4 minutes. Add lemon juice before
serving. 3. Serve with Beurre Blanc on the side.
 BEURRE BLANC: 1. Place 2 tbs. of butter in a pan with the shallots and saute
for 3 minutes. Add white wine and bay leaves. Reduce by 1/3 and add salt and
pepper to taste. 2. Remove from stove. Slowly add remaining butter. Return to
stove, whisk well, and beat thoroughly. Keep the sauce warm, but do not boil.
3.
 Serve sauce on side with brochettes.
 
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