Shrimp & Scallops in Parmesan Cream Sauce 

Recipe from Harmony Cellars

Ingredients:

1 lb uncooked scallops
1 lb uncooked (but peeled) medium to large shrimp
2 T butter or oil
1 T flour
1 T cornstarch
1/4 cup parmesan cheese
1 can evaporated milk
3/4 to 1 cup Chardonnay
1/8 cup tarragon (fresh is best - adjust to taste)
1 t Old Bay Seasoning blend (a seafood seasoning widely available) 1-2 packages fresh Angel Hair pasta (or any pasta of your choosing)

Directions:

Use large heavy saucepan or skillet with cover. Sauté the spices in the melted butter over a medium-high heat to release the flavor. Add half of the wine and all of the evaporated milk.

Carefully bring to a gentle bubble while stirring constantly. Remove from heat. Place the flour and cornstarch in a bowl and mix well with the remaining wine. Return the pot to the heat and add the flour mixture slowly, stirring all the while. Add parmesan cheese and allow to thicken. Cook and reduce.

Finally, add the scallops and shrimp to the sauce and allow to cook thoroughly at a warm to low heat. Cover to keep warm or remove cover to reduce sauce as needed. Taste and season or add more cheese if desired. Serve with fresh pasta and accompanying green salad and warm bread.

Serve with Harmony Cellars Chardonnay.

Bon Appetit!

This is an original recipe created by our tasting room staff member, Lisa DeFarges