Recipe of Favorite Poached shrimp and scallop pasta in beurre blanc

Poached shrimp and scallop pasta in beurre blanc.

Hello everybody, it's John, welcome to our recipe site. Today, we're going to make a distinctive dish, poached shrimp and scallop pasta in beurre blanc. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

Poached shrimp and scallop pasta in beurre blanc is one of the most favored of current trending foods in the world. It's easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Poached shrimp and scallop pasta in beurre blanc is something that I've loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have poached shrimp and scallop pasta in beurre blanc using 16 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Poached shrimp and scallop pasta in beurre blanc:

1. {Make ready of garlic cloves minced.
2. {Get of large shallots minced.
3. {Prepare of Sauvignon Blanc.
4. {Take of angel hair.
5. {Get of butter.
6. {Prepare of lemons (1 for the sauce and 1 for service).
7. {Make ready of sea scallops.
8. {Prepare of fresh mayport shrimp (I live in Jacksonville,fl so we get fresh mayports).
9. {Make ready of Minced flat leaf parsley.
10. {Make ready of Poaching liquid:.
11. {Make ready of Purified water.
12. {Prepare of crushed garlic.
13. {Prepare of Salt.
14. {Get of butter.
15. {Get of bay leaves.
16. {Make ready of lemon.

Instructions to make Poached shrimp and scallop pasta in beurre blanc:

1. Add evo and sauté garlic and shallots until soft.
2. Add 2 cups of wine and reduce by half and add juice of 1 lemon and simmer for another couple minutes then let cool.
3. Add mixture to a small food processor like the ninja along with 2 tbsp parsley until blended and then slowly add melted butter until emulsified, salt and pepper to taste and pulse again and set aside.
4. Peel and devein shrimp and cut 3 slits on the underside so they don’t curl when poached.
5. Fill a medium pot with water and add 3 crushed garlic, juice of 1 lemon, 1 stick butter and 4 good pinches of salt. Bring to a soft boil for about 30 minutes and then remove bay leaves and cool down to a temp of 165 to 170.
6. Cook angel hair pasta until al dente and set aside.
7. Add seafood to the poaching liquid for about 10 minutes or until cooked through, I remove it from the heat at 190 and allow the seafood to poach. Add beurre blanc to a pan and toss with the pasta and some parsley until heated through.
8. Add seafood to the pasta along with a couple ladles of the poaching liquid and toss.
9. Serve with garlic bread and fresh grated Parmesan or Romano and slice of lemon.

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