Looking for light   recipes? Best selection   of fish recipes
 
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
 
 
  Most shared
 
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
 
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe
    SUMMER LUNCH     

   Ingredients :
 
1 lb 2 oz (½ k) fresh mushrooms cut in thin slices
2 dozens scallops
2 dozens shrimps, just tails
1 cup dry white wine
¼ cup lemon juice
1 teaspoon crushed garlic
Salt
Pepper
¼ cup chopped parsley
1 sprig thyme
1 sprig tarragon
1 sprig marjoram
¼ cup chopped parsley
¾ cup white onion, peeled and cut in thin slices
½ cup red pepper, diced
½ cup olive oil
Grated parmesan cheese to sprinkle on top

   Preparation:

Combine lemon, oil, salt, garlic and pepper. Add mushrooms and mix.

Heat wine with tied herbs and blanch sliced onions. Add scallops and shrimp tails and cook for 2 to 3 minutes or until just cooked. Remove from fire and transfer to a bowl.

Add red peppers, mushrooms mixture and marinade in the refrigerator for 2 hours.

Remove herbs, mix parsley and serve in glass cups.

Sprinkle over with parmesan cheese.
        4 servings
       
 
054629" data-ad-slot="2127635796">
 
054629" data-ad-slot="2127635796">
 
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
 
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved