Do not overcook - need to watch.
- Carbohydrate 4.7450025 g
- Cholesterol 352.4525 mg
- Fat 70.72114 g
- Fiber 0.161224995136261 g
- Protein 24.0533125 g
- Saturated Fat 43.908838 g
- Serving Size 1 1 Serving (284g)
- Sodium 178.3895 mg
- Sugar 4.58377750486374 g
- Trans Fat 5.36196700000001 g
- Calories 753 calories
Step-by-step
- Bring butter, wine, garlic, shallots, and cilantro to light, slow boil
- Let simmer for 15 minutes at medium heat
- Add scallops - Cover, let simmer for 5 minutes
- Add shrimp - Cover let simmer for 10 minutes - or until shrimp turns pink
- Serve over linginue.
Controlling Heat for Optimal Seafood Texture
Shrimp and sea scallops demand strict temperature control because their muscle fibers tighten rapidly above 140 degrees Fahrenheit, expelling moisture and turning rubbery. Simmering the shallots and garlic in wine at medium heat reduces the liquid gently before the seafood enters the pan. Cover the skillet tightly when introducing the scallops to trap ambient steam, cooking them for five minutes until opaque. Introduce the shrimp subsequently, monitoring the exterior color closely until each piece turns pink and curls into a loose C-shape.
Building the Wine and Butter Emulsion
Dry white wine contains natural acidity that cuts through the heavy fat content of three sticks of butter. As the alcohol simmers for fifteen minutes, volatile compounds evaporate while leaving behind fruit sugars that bond with milk solids. Fresh cilantro provides herbal brightness that balances the rich dairy base. Ensure the shallots are minced finely to disperse evenly through the sauce without creating hard textural pockets.
