*  Exported from  MasterCook  *

                             Belles D'espagne

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafood                          Spanish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      lg            Red shrimp from Spain or
                        - jumbo shrimp
     1/2  lb            Bay scallops with coral
   2      tb            Olive oil
   1      tb            Brandy
   1      ts            Herbs de provence
                        Salt and pepper -- to taste
     1/2  c             Bread crumbs
   1                    Lemon -- juice of
                        Beurre blanc
   1 1/4  c             Butter
   2      tb            Shallots -- chopped
   1 1/4  c             White wine
   1                    Bay leaf
                        Salt and pepper

Belles D'Espagne en Brochetts Beurre Blanc

Marinate de-veined and peeled shrimp and scallops in olive oil,
brandy, Herbs de Provence, salt, and pepper for 1 hour.

Remove shellfish from the marinade. Sprinkle with bread crumbs.
Broil on each side for 4 minutes. Add lemon juice before serving.

Serve with Beurre Blanc on the side.

Beurre Blank:

Place 2 tb butter in a pan with the shallots and saute for 3 minutes.
Add white wine and bay leaves. Reduce by 1/3 and add salt and pepper
to taste.

Remove from stove. Slowly add remaining butter. Return to stove,
whisk well, and beat thoroughly. Keep the sauce warm, but do not boil.

Serve sauce on side with brochettes.


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