Restaurant Recipes

The Grapevine Restaurant Seafood Capri

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Yield: 4 servings

Ingredients

  • 16 shrimp, peeled, deveined
  • 16 ounces yellow fin tuna
  • 16 sea scallops
  • 1/2 cup sun-dried tomatoes
  • 1/2 cup red grapes, halved
  • 2 tablespoons apple brandy
  • 2 tablespoons olive oil
  • 6 garlic cloves, minced
  • 8 ounces prosciutto ham, julienned
  • 1/8 cup Gorgonzola cheese
  • 1 1/2 cups heavy cream
  • 1 pound cooked pasta

Instructions

  1. In a hot sauté pan, add olive oil and seafood and sauté until 3/4 done.
  2. Add garlic, prosciutto, grapes and sun-dried tomatoes. Continue to cook until seafood is cooked through.
  3. De-glaze with apple brandy.
  4. Add gorgonzola cheese and heavy cream, simmer and stir until cheese is incorporated into sauce.
  5. Separate pasta into 4 bowls.
  6. Top with seafood and sauce.

Attribution

Posted by LladyRusty at Recipe Goldmine May 3, 2001.

Source: Executive Chef Thomas Anson - The Grapevine Restaurant - Source: 13News Lunchbreak 9/6/00



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