| Scallops with Oysters in Cream Sauce 6 tbsp butter 2 tbsp shallots, finely chopped (or green onion ) ½ cup dry white wine 1 pint ( 2 cups) bay scallops ½ pint ( 1 cup) shucked oysters ( save a little of their natural liquid ½ cup heavy cream salt & pepper to taste 2 tbsp parsley, fine chopped 12 corn tortillas 1. Melt 2 tbsp of the butter in a flameproof casserole and add the shallots. Cook briefly, stirring, then add the wine. Cook until the wine has almost completely evaporated. 2. Add the scallops and oysters. Cook, stirring occasionally, about 1½ minutes. 3. Place a strainer over a bowl and add the scallops and oysters. Reserve the shellfish juice, and return the juice to the casserole. Cook down about 2 minutes to about ¼ cup. 4. Add the cream and any more liquid that has accumulated from the drained scallops and oysters. Add salt & pepper to taste. Cook over high heat about 2 minutes. 5. Cut the remaining butter into 8 pieces. Add one piece at a time to the sauce, stirring. Fold in the parsley, scallops and oysters. 6. Dip 12 corn tortillas, one at a time, in a skillet of hot oil until soft; then dip tortilla into cream sauce. Set aside. 7. Lightly fill corn tortillas with oyster/scallop mixture, roll and place on a serving dish; pour remaining Cream Sauce over tortillas and serve. Makes 12 |
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