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Bistro 107: Shrimp and Scallops with Lemon Caper Tarragon Cream Sauce
Serves: 6
Chef's Notes:
Shrimp and Scallops with Fresh Herb Risotto Grilled Asparagus and a Lemon Caper Tarragon Cream Sauce
Shrimp, Scallop, and Asparagus Ingredients:
18- U-10 Shrimp
18- U-10 Scallops
6 Skewers (soaked in water)
36- Asparagus spears (lightly grilled)
Fresh Herb Risotto: Here >>
Lemon Caper Tarragon Cream Sauce: Here >>
Shrimp and Scallop Procedure:
Take 3 shrimp and 3 scallops and assemble them in alternating order. Season with salt and
pepper to taste. Then grill until lightly cooked.
Restaurant: Bistro 107
Recipe Type: Authentic
Submitted By: Mary Ann Hester
Recipe Author: Chef Polo Mojarro
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://polosrestaurantsc.com/uploads/SC_Magazine.pdf
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