Step-by-Step Guide to Prepare Gordon Ramsay Poached shrimp and scallop pasta in beurre blanc

Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, poached shrimp and scallop pasta in beurre blanc. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Poached shrimp and scallop pasta in beurre blanc is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Poached shrimp and scallop pasta in beurre blanc is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook poached shrimp and scallop pasta in beurre blanc using 16 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Poached shrimp and scallop pasta in beurre blanc:

1. Get 4 garlic cloves minced
2. Take 2 large shallots minced
3. Make ready 2 cups Sauvignon Blanc
4. Take 1 lb angel hair
5. Prepare 1 1/2 cups butter
6. Prepare 2 lemons (1 for the sauce and 1 for service)
7. Get 8 sea scallops
8. Take 16 fresh mayport shrimp (I live in Jacksonville,fl so we get fresh mayports)
9. Take Minced flat leaf parsley
10. Prepare Poaching liquid:
11. Prepare Purified water
12. Make ready 3 crushed garlic
13. Prepare Salt
14. Get 1 stick butter
15. Get 3 bay leaves
16. Prepare 1 lemon

Steps to make Poached shrimp and scallop pasta in beurre blanc:

1. Add evo and sauté garlic and shallots until soft
2. Add 2 cups of wine and reduce by half and add juice of 1 lemon and simmer for another couple minutes then let cool
3. Add mixture to a small food processor like the ninja along with 2 tbsp parsley until blended and then slowly add melted butter until emulsified, salt and pepper to taste and pulse again and set aside
4. Peel and devein shrimp and cut 3 slits on the underside so they don’t curl when poached
5. Fill a medium pot with water and add 3 crushed garlic, juice of 1 lemon, 1 stick butter and 4 good pinches of salt. Bring to a soft boil for about 30 minutes and then remove bay leaves and cool down to a temp of 165 to 170
6. Cook angel hair pasta until al dente and set aside
7. Add seafood to the poaching liquid for about 10 minutes or until cooked through, I remove it from the heat at 190 and allow the seafood to poach. Add beurre blanc to a pan and toss with the pasta and some parsley until heated through
8. Add seafood to the pasta along with a couple ladles of the poaching liquid and toss
9. Serve with garlic bread and fresh grated Parmesan or Romano and slice of lemon

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