Recipe Categories
Seafood
Wine Seafood

Shanna's Shrimp Scallops Kebabs In Wine Sauce

12 sm or 6 large scallops
275 ml fish stock (qv)
1 x dove garilc skinned and crushed
1 x bayleaf
1 x salt and freshly milled black pepper
36 x cooked prawns in their shells
50 gm butter
2 x level tablespoons flour
150 ml milk
150 ml dry white wine
1 tbl wine vinegar
1/2 tbl tarragon
2 x teaspool s chopped parsley

 Method :
Preheat oven to gas mark 3 325 degrees F (170 degrees C).
First place the scallops in a saucepan with the stock and simmer them gently for 4 minutes.
Then drain and set the scallops aside.
Now add the garlic bayleaf and seasoning to the stock and boil briskly for 15 minutes without covering it needs to be well reduced.
Next strain the stock into a jug.
Now prepare the kebabs.
If you are using large scallops then halve them and arrange the prawns and scallops on 4 6 skewers allowing 3 prawns to every scallop.
Then place the skewers in a large ovenproof dish or baking tray.
Using the same saucepan melt the butter and add the flour and cook for 2 minutes until smooth and glossy.
Gradually add the milk and fish stock and cook until thickened.
Finally add the wine vinegar tarragon and parsley and taste to check the seasoning.
Then pour the sauce over the kebabs and bake in the oven for about 20 minutes or until hot and bubbling.
Serve them immediately and dont forget to provide some finger bowls.
Serve with a side salad and lots of crusty bread and butter
Serves 4