How to Make Perfect Shrimp and Scallop Doria with Handmade Sauce

shrimp and scallop doria with handmade sauce recipe main photo

Shrimp and Scallop Doria with Handmade Sauce.

Shrimp and Scallop Doria with Handmade Sauce You can cook Shrimp and Scallop Doria with Handmade Sauce using 18 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Shrimp and Scallop Doria with Handmade Sauce

  1. You need 200 grams of x 2 packages Assorted shrimp and scallops.
  2. Prepare 1 of Onion, sliced.
  3. You need 2 tbsp of Olive oil.
  4. You need 1 tbsp of Butter.
  5. It’s 1 of Salt and pepper.
  6. You need 100 ml of White wine.
  7. It’s 1 of use as much (to taste) Hot cooked white rice.
  8. It’s 1 of Parmesan cheese.
  9. Prepare 1 of Parsley (dried).
  10. You need of Basic White Sauce (Recipe ID: 1449234).
  11. You need 60 grams of Unsalted butter.
  12. Prepare 60 grams of White flour.
  13. It’s 1000 ml of Milk.
  14. You need 1 of leaf Bay leaf.
  15. It’s 1 dash of Nutmeg.
  16. It’s 200 ml of Heavy cream.
  17. Prepare 1 1/2 tbsp of Consommé stock granules.
  18. You need 1 of Salt.

Shrimp and Scallop Doria with Handmade Sauce instructions

  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:
  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:

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