- Yield: 4
Cassoulette of Langoustine ►
This pretty seafood appetizer is easy to finish at the last minute. Langoustine tails and scallops are sauteed in butter with shallots and served with a creamy sauce studded with vegetables.
- Langoustines - 12, cooked (alt.jumbo prawns)
- Scallops - 4
- Olive Oil - 2 tablespoons
- Unsalted Butter - 2 tablespoons
- Shallots - 2 tablespoons, minced
- Lemon Juice - 2 teaspoons
- White Vermouth - 1/4 cup
- Heavy (Whipping) Cream - 1 cup
- Fish Veloute (fish stock, roux, salt, and pepper) - 2 teaspoons
- Carrot - 1 medium, julienned, blanched
- Leek - 1, julienned, blanched
- Celery Stalk - 1, julienned, blanched
- Salt and freshly ground pepper
- Parsley Leaves - 6, stemmed and finely chopped
Shell the langoustines. Soak the scallops in cold running water to clean. In a saute pan, heat the oil and butter, then saute the shallots for 1 minute over medium-high heat. Add the langoustine tails, salt, pepper, and scallops. Saute for 1 minute, leaving the scallops underdone. Remove the langoustine tails and scallops with a slotted spoon and set aside to drain on paper towels. Pour the lemon juice and vermouth into the pan and stir up the glaze from the bottom. Add the cream, fish veloute, salt, and pepper. Cook until the sauce is thick and smooth, whisking occasionally. Add the vegetables, langoustine tails, and scallops and cook for 1 minute.
To serve: Place three langoustine tails and one scallop on each warmed serving dish. Pour sauce and julienned vegetables over the top of each. Garnish with chopped parsley.