Sautéed Shrimp and Scallops – Recipes for Club + Resort Chef
Savor sautéed shrimp and scallops with corn purée and brunoise vegetables. Perfect for special occasions or weeknight dinners. Yield: 4 servings.
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Cooking tools:
- Blender
- Saucepan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Tongs
- Plate
Ingredients
- fresh corn
- russet potato
- yellow onion
- turmeric
- water
- polenta
- salt
- white pepper
- u-10 shrimp
- u-10 scallops
- brunoise vegetables (zucchini, yellow squash, red onion, green pepper and corn kernels)
- garlic
- small shallot
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