Seaside Recipe
Pan seared large shrimp and scallops over fettuccine, tossed with our house made creamy tarragon champagne sauce, red peppers, mushrooms.
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Ingredients
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Seafood
Pasta
Vegetables
Sauce
Method
Preparation
- 1
Prepare the Ingredients
Peel and devein the shrimp. Pat the scallops dry with a paper towel. Slice the red bell pepper into thin strips and clean the mushrooms, slicing them into quarters.
- 2
Cook the Fettuccine
In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
Cooking the Seafood
- 3
Sear the Shrimp and Scallops
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the scallops and sear for about 2-3 minutes on each side until golden brown. Remove scallops and set aside. In the same skillet, add the shrimp and cook for about 2-3 minutes until they turn pink and opaque. Remove and set aside with the scallops.
Making the Sauce
- 4
- 5
Add Cream and Seasoning
Stir in the heavy cream, chopped tarragon, salt, and black pepper. Allow the sauce to simmer for another 5 minutes until it thickens slightly.
