Scallops And Shrimp, Orange-Glazed Fennel And Spinach, And Tarragon Cream Sauce Recipe

Name: Scallops And Shrimp, Orange-Glazed Fennel And Spinach, And Tarragon Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tarragon Cream Sauce:; 2 tablespoons butter; 4 small shallots, minced; 1/2 cup dry white wine; 3/4 cup milk; 1/4 cup heavy whipping cream; 3 tablespoons finely chopped fresh tarragon; salt to taste; Greens:; 2 tablespoons butter; 2 fennel, trimmed and sliced; 1 blood orange, juiced; 12 ounces fresh spinach; Scallops and Shrimp:; 12 jumbo shrimp; 12 sea scallops; salt and ground black pepper to taste; 5 tablespoons butter

Servings: persons

Tarragon Cream Sauce:
2 tablespoons butter
4 small shallots, minced
1/2 cup dry white wine
3/4 cup milk
1/4 cup heavy whipping cream
3 tablespoons finely chopped fresh tarragon
salt to taste
Greens:
2 tablespoons butter
2 fennel, trimmed and sliced
1 blood orange, juiced
12 ounces fresh spinach
Scallops and Shrimp:
12 jumbo shrimp
12 sea scallops
salt and ground black pepper to taste
5 tablespoons butter

1
Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir shallots until translucent, about 5 minutes. Pour in white wine; simmer until reduced by almost half. Strain out shallots; discard.
2
Pour milk, heavy cream, and tarragon into the saucepan; simmer until slightly thickened, about 5 minutes. Season with salt. Reduce heat to low and cover to keep warm.
3
Melt 2 tablespoons butter in a skillet over medium heat. Cook and stir fennel until slightly softened, about 5 minutes. Pour in orange juice; simmer until slightly reduced, about 3 minutes. Stir in spinach. Reduce heat, cover skillet, and cook spinach until softened, about 5 minutes. Stir well. Remove from heat and keep covered.
4
Season shrimp and scallops with salt and pepper.
5
Melt 2 1/2 tablespoons of butter in a cast-iron skillet over medium heat. Add scallops; cook until browned, about 2 minutes. Flip and cook on the second side for 1 minute. Add remaining butter and shrimp to the skillet; cook until shrimp turns pink, 3 to 4 minutes.
6
Spoon some of the cream sauce onto each serving dish. Divide fennel and spinach mixture evenly among dishes. Arrange 3 scallops and 3 shrimp in a spiral over the fennel and spinach mixture.

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Tarragon Cream Sauce:, 2 tablespoons butter, 4 small shallots, minced, 1/2 cup dry white wine, and more.

Yes, Scallops And Shrimp, Orange-Glazed Fennel And Spinach, And Tarragon Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops And Shrimp, Orange-Glazed Fennel And Spinach, And Tarragon Cream Sauce

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