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Seafood Patty Shells https://www.metro.ca/userfiles/image/recipes/vol-au-vent-fruits-mer-1906.jpg PT25M PT15M PT40M
In a pan, melt butter and cook leek and onion. Sprinkle with flour and cook 1 min, stirring.Add white wine and cook until sauce begins to thicken.Add hot milk, cream and chicken base and simmer over low heat until sauce thickens.Add scallops and shrimp and cook 2 min or until scallops are cooked. Stir in salt, pepper and dill.
6
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1/4 cup (60 mL) butter 1 leek white part only, minced 1 onion, chopped 1/3 cup (80 mL) all-purpose flour 1/4 cup (60 mL) white wine 2 1/2 cups (625 mL) hot milk 1/2 cups (375 mL) table cream 1 Tbsp. (15 mL) chicken base 400 g frozen scallop thawed 200 g cooked nordic shrimp Salt and pepper to taste 2 Tbsp. (30 mL) chopped fresh dill 6 store-bought patty shells
Seafood Patty Shells

Seafood Patty Shells

Rate this recipe
10 Votes
6
servings
0:25
Preparation
0:15
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/4 cup
    (60 mL)
    butter
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    ORGANIC MEADOW ORGANIC BUTTER

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    $11.99 ea.

    454 G SELECTED VARIETIES


  • 1
    leek white part only, minced
  • 1
    onion, chopped
  • 1/3 cup
    (80 mL)
    all-purpose flour
  • 1/4 cup
    (60 mL)
    white wine
  • 2 1/2 cups
    (625 mL)
    hot milk
  • 1/2 cups
    (375 mL)
    table cream
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    LACTANTIA OR NATREL CREAM

    LACTANTIA OR NATREL CREAM

    $3.99 ea.

    473 ml - 1 L OR OLYMPIC YOGOURT 650 g SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    chicken base
  • 400 g
    frozen scallop thawed
  • 200 g
    cooked nordic shrimp

  • Salt and pepper to taste
  • 2 Tbsp.
    (30 mL)
    chopped fresh dill
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    Flyer Deal  (1)
    ZUCCHINI FLOWERS

    ZUCCHINI FLOWERS

    $6.99 ea.

    12 PK PRODUCT OF ONTARIO


  • 6
    store-bought patty shells
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    FRONT STREET BAKERY LEMON CHEESE TWISTS

    FRONT STREET BAKERY LEMON CHEESE TWISTS

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Imprimer ma sélection

Preparation

In a pan, melt butter and cook leek and onion. Sprinkle with flour and cook 1 min, stirring.

Add white wine and cook until sauce begins to thicken.

Add hot milk, cream and chicken base and simmer over low heat until sauce thickens.

Add scallops and shrimp and cook 2 min or until scallops are cooked. Stir in salt, pepper and dill.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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