Seafood Blanquette with Shrimp and Scallops

Name: Seafood Blanquette with Shrimp and Scallops
Total time: 2400 s
Yield: Serves 2 servings
Ingredients: 5 1/3 oz scallops (150 grams); 5 1/3 oz cooked shrimp (150 grams); 3 carrots; 1/2 celery root (celeriac); 6 spring onions; 2 sprigs thyme; 1 sprig parsley; 1/2 cup dry white wine (about 120 ml); 3 cups chicken broth (homemade or from bouillon cubes) (about 750 ml); 1 tablespoon freshly grated ginger; 1 egg yolk; 2 tablespoons softened butter; 1 tablespoon all-purpose flour; 3 tablespoons lemon juice plus zest; 1/3 cup heavy cream (about 75 ml); Salt and pepper

Pascalecuisine @cpascalekicuisine

Au Québec

Here are seafoods again. It's been a while since I cooked shrimp, so I'm combining them with scallops and some vegetables to make a blanquette. I wish I had lemongrass or cilantro to give it a bit of an Asian twist, but I couldn't find any in my Quebec village right now. I'll just use ginger.

Find all my recipes on my Facebook page: Pascale cuisine une recette par jour and Instagram: pascalecuisine

Pascalecuisine @cpascalekicuisine

Au Québec

Find all my recipes on my Facebook page: Pascale cuisine une recette par jour and Instagram: pascalecuisine

Saved

Ingredients

40 minutes

Serves 2 servings

5 1/3 ozscallops (150 grams)
5 1/3 ozcooked shrimp (150 grams)
3carrots
1/2celery root (celeriac)
6spring onions
2 sprigsthyme
1 sprigparsley
1/2 cupdry white wine (about 120 ml)
3 cupschicken broth (homemade or from bouillon cubes) (about 750 ml)
1 tablespoonfreshly grated ginger
1egg yolk
2 tablespoonssoftened butter
1 tablespoonall-purpose flour
3 tablespoonslemon juice plus zest
1/3 cupheavy cream (about 75 ml)
Salt and pepper

Saved

Steps

40 minutes

1

Peel the vegetables. Slice the carrots into thin rounds and cut the celery root into small cubes. Clean the spring onions.
In a Dutch oven, sauté the onions in a small amount of butter. Once lightly golden, add the white wine, carrots, and celery root. Pour in the chicken broth, add the herbs, and grate in the ginger. Season with salt. Simmer gently for 10 minutes. Remove the onions and herbs, and continue cooking until the vegetables are tender.
2

Remove the vegetables with a slotted spoon and keep them warm. Reduce the broth by half. Mix the flour and butter together, then add a ladleful of broth. Stir well and pour back into the pot along with the lemon juice.
3

Add the seafood. First, add the scallops, and when they are almost cooked, add the shrimp (since they are already cooked).
4

Once everything is heated through, arrange the vegetables and then the seafood on plates and keep warm.
Pour the cream into the pot. Let it thicken to the desired consistency, whisking constantly. Remove from heat, add the egg yolk, and whisk.
5

To serve, spoon a little sauce over the seafood, sprinkle with chives and lemon zest. Serve with rice for those who are extra hungry.