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