Recipe: Appetizing Shrimp and Scallop Doria with Handmade Sauce

Shrimp and Scallop Doria with Handmade Sauce. Great recipe for Shrimp and Scallop Doria with Handmade Sauce. I made white sauce, so I added it to doria! This seafood pasta sauce is probably the quickest sauce you can make!

In a large skillet, heat oil over medium-high heat. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving. You can have Shrimp and Scallop Doria with Handmade Sauce using 18 ingredients and 8 steps. Here is how you cook it.

Ingredients of Shrimp and Scallop Doria with Handmade Sauce

1. It's of x 2 packages Assorted shrimp and scallops.
2. It's of Onion, sliced.
3. You need of Olive oil.
4. It's of Butter.
5. Prepare of Salt and pepper.
6. It's of White wine.
7. Prepare of use as much (to taste) Hot cooked white rice.
8. Prepare of Parmesan cheese.
9. It's of Parsley (dried).
10. It's of Basic White Sauce (Recipe ID: 1449234).
11. It's of Unsalted butter.
12. It's of White flour.
13. Prepare of Milk.
14. You need of leaf Bay leaf.
15. It's of Nutmeg.
16. It's of Heavy cream.
17. Prepare of Consommé stock granules.
18. It's of Salt.

Cook, stirring frequently, until the shrimp turns pink. Be very careful not to overcook the seafood, as it will become rubbery if overdone. Add seafood to the marinara, and stir in parsley. Pat the shrimp and scallops dry, then season with salt and pepper.

Shrimp and Scallop Doria with Handmade Sauce step by step

1. Slowly melt the butter in a frying pan over low heat, add the sifted flour and cook while making sure it doesn't burn. (See here for more instructions: https://cookpad.com/en/recipes/150056-easy-basic-white-sauce).
2. After turning off the heat, add warmed milk in 2 turns to step one, and briskly whisk it all together with an eggbeater..
3. Add the bay leaf and nutmeg to Step 2, stewing it at a low heat for about 5 minutes, and then flavor it with fresh cream and consommé stock granules..
4. Heat up the butter and olive oil in a frying pan, and add the shrimp and scallops in white whine after frying the onions; add salt and pepper and evaporate the alcoholic content..
5. Mix rice and the white sauce from Step 3 together in a bowl (about 4 ladles' worth)..
6. Add it to the frying pan with the remaining white sauce from Step 4, and bring it to a boil after mixing it thoroughly..
7. Add rice, sauce, cheese, and parsley in that order to the gratin pans and cook at 200℃ (about 392℉) for 10 minutes..
8. This is the exquisite sauce and seafood gratin I made: https://cookpad.com/en/recipes/145207-seafood-gratin-with-homemade-sauce.

Season the scallops and shrimp with salt and pepper. Add cognac or wine to pan juice. Dissolve cornstarch in stock and add along with creme fraiche to pan. Coarsely chop the shrimp and transfer to a large bowl. Put the scallops in a food processor and purée until smooth.