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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the olive oil in a large skillet over medium heat. | 2. Saute the green onions and shallots until they're limp. | 3. Add the wine and bring it to a boil. | 4. Reduce until most of the liquid is gone. | 5. Add the cream, saffron, salt, pepper, cayenne and ginger, and bring to a light boil. | 6. (Also add tarragon at this point if using dried.) Add scallops and shrimp. | 7. Cook for four minutes, then add oysters and fresh tarragon. | 8. Cook until edges of oysters are curly. | 9. Throughout the process, agitate pan to slosh the sauce over the seafoods. | 10. Spoon the seafoods into a puff pastry shell, until seafoods and sauce run over the top and onto the plate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
green onion	1/2	cup	chopped	9.585	2.0377	0.3444	0.1668
shallot	1	tablespoon	chopped	7.2	1.68	0.25	0.01
white wine	1/4	cup		-	-	-	-
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
saffron thread	1	pinch		403.4676	0.0	89.7602	2.2667
salt	1/2	teaspoon		-	-	-	-
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
ginger	1	pinch	ground	0.1	0.0222	0.0023	0.0009
cayenne	1	pinch		0.3578	0.0637	0.0135	0.0194
tarragon	1/2	teaspoon		0.885	0.1507	0.0683	0.0217
sea scallop	1			-	-	-	-
large shrimp	1	lb	peeled deveined	403.4676	0.0	89.7602	2.2667
dozen oyster	2			403.4676	0.0	89.7602	2.2667
vol au vent case	6			403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.