Scallops and Shrimp with Mustard Green Sauce

Name: Scallops and Shrimp with Mustard Green Sauce
Yield: 4 servings as a main course, 6–8 as a first course
Cuisine: Chinese
Ingredients: 1 pound medium shrimp; ½ pound or more meaty fish trimmings or meaty fish bones; ½ pound or more meaty fish trimmings or meaty fish bones; 2 tablespoons vegetable oil; 1 large shallot, chopped; ¼ cup dry vermouth; 2½ cups water; 10 ounces small mustard greens, well washed (see Preparation); 1 tablespoon coarse kosher salt; ⅔ cup heavy (or whipping) cream; 1 tablespoon butter; ½ pound sea scallops, halved horizontally, if small, horizontally and crosswise, if large; Pepper

Preparation info

4
servings as a main course as a first course

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

A beautiful and elegant first course or main dish, rich in complex taste. The shrimp and sea scallops are succulent and pale, with a sweetness that is as complementary to the sauce as the coloring.

Ingredients

1 pound medium shrimp
½ pound or more meaty fish trimmings or meaty fish bones

Asia
Americas
India
United States
China
Fish course
Starter
Pescatarian
Gluten-free
March
April
January
February
December

Method

Shell and devein the shrimp, reserving shells. Rinse fish bones thoroughly, removing gills and sacs, if any. Heat 1 tablespoon oil in medium saucepan. Add shells, fish bones and trimmings, and shallot; stir for a few minutes. Add vermouth and water; bring to a simmer, skimmin