Scallops and Shrimp, Orange-Glazed Fennel and Spinach, and Tarragon Cream Sauce recipe

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Ingredients

2 tablespoons butter
4 small shallots, minced
½ cup dry white wine
¾ cup milk
¼ cup heavy whipping cream
3 tablespoons finely chopped fresh tarragon
salt to taste
2 tablespoons butter
2 fennel, trimmed and sliced
1 blood orange, juiced
12 ounces fresh spinach
12 jumbo shrimp
12 sea scallops
salt and ground black pepper to taste
5 tablespoons butter

Nutrition Info

612.4 calories
carbohydrate: 27.5 g
cholesterol: 303.9 mg
fat: 34.7 g
fiber: 6.6 g
protein: 45.4 g
saturatedFat: 20.7 g
servingSize: -
sodium: 845.7 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

Light dinner, perfect for the end of summer. For a slightly heavier version, serve with your favorite mashed potato recipe. Reserve fennel tops for garnish.

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