🍤 Skewers of SCALLOPS and LANGOUSTINES with Cognac: Enjoy! 🍽️

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🍤 Skewers of SCALLOPS and LANGOUSTINES with Cognac: Enjoy! 🍽️
🍽️ Welcome to Cuisine Passion with Irina! 🍽️
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Welcome to my kitchen, where we will together prepare a delicious and refined recipe: succulent skewers made of langoustines and scallops, enhanced by an exquisite creamy sauce. This preparation offers a perfect combination of tender seafood and enchanting aromas that will awaken your taste buds. Follow these simple steps to create this dish that will impress your guests at special dinners or add a touch of luxury to your everyday life.
*Ingredients for 8 skewers:*
- 16 large langoustines
- 16 scallops
- 25 cl heavy cream
- 1 small bunch of flat-leaf parsley
- 1 cloves of garlic
- 2 generous knob of butter
- 5 cl cognac
- Salt
- Pepper
*Preparation:*
1. Begin by delicately plunging the langoustines for 3 minutes into salted boiling water. Once cooked, refresh them under cold water to halt the cooking process, then proceed to peel them.
2. Finely chop the previously peeled garlic, then wash and finely chop the flat-leaf parsley.
3. Prepare your skewers by alternating 2 scallops with 1-2 langoustines on each skewer, according to your preference. Generously sprinkle them with chopped garlic and parsley.
4. In a large skillet, cook the skewers in butter for 3 minutes on each side. Flambé with cognac for an exquisite flavor. Season with salt and pepper, then pour in the heavy cream. Let it simmer for 3 minutes until the sauce slightly thickens.
5. Drizzle your skewers with this creamy sauce and serve them alongside perfectly cooked white rice.
There you have it, our langoustine and scallop skewers are ready to be savored! An explosion of marine flavors, heightened by this creamy sauce, for a meal that is both elegant and comforting. Don't forget to share this recipe and subscribe for more gastronomic creations on our channel. Enjoy your meal and see you soon for new culinary adventures!
Music 🎵 Sweet Dreams
Artist 🎤 BatchBug
URL 🔗 / batchbug
License: creativecommons.org/licenses/...
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0:00 - Introduction
0:04 - Preparation of langoustines: boiling and peeling
1:03 - Preparation of garlic and flat-leaf parsley
1:50 - Assembling the skewers with scallops, langoustines, garlic, and parsley
3:13 - Cooking the skewers in butter in the pan
3:54 - Flambé with cognac, seasoning, and adding cream
4:39 - Simmering the sauce until thickened
4:52 - Presentation: serving with rice