Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 ea Langoustine 1 c Cream, heavy
4 ea Scallops 2 ts Fish Veloute **
2 tb Oil, olive 1 md Carrot, julienned
2 tb Butter 1 ea Leek, julienned
2 tb Shallots, finely chopped 1 ea Celery, stalk, julienned
2 ts Juice, lemon Salt
1/4 c Vermouth, white Pepper

** Fish stock, roux, salt and pepper.

Shell the langoustine.

Soak the scallops in cold running water to clean.

In a saute pan, heat the oil and butter, then saute shallots.

Add langoustine, salt, pepper, and scallops. Saute quickly, they
should be left slightly underdone; remove langoustine and scallops
with slotted spoon and drain.

Deglaze with lemon juice and vermouth.

Add cream, fish veloute, salt and pepper and cook until the
sauce is thick and smooth, whisking occasionally.

Add julienned vegetables, langoustine, and scallops and cook very
briefly until they are heated through.

On individual serving plates, dish out three langoustine and one
scallop. Pour sauce and julienned vegetables over the top and
garnish with chopped parsley.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Christian Iser, Fournou's Ovens, Stanford Court Hotel,
: San Francisco, CA

Pastry Chef: Jim Dodge

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