Servings:
Serves 4 Servings
Ingredients
- 1 teaspoon olive oil
- 2 teaspoon ea. strips bacon, minced
- 2 teaspoon ea. small clove garlic, peeled, minced
- 2 teaspoon ea. small fresh shallots, peeled, minced
- 1 teaspoon tbls. vermouth
- 3/4 cup light fish or chicken stock or water is ok
- 1 cup ea. medium potato, washed, diced fine (skin on best!)
- 8 cup ea. medium shrimp, peeled, deveined and butterflied
- 8 cup ea. medium sea scallops
- 1 1/2 cup half & half
- 2 teaspoon worcestershire sauce
- 1 teaspoon tobasco sauce
- 1 teaspoon good brandy
- 1 teaspoon fresh lemon juice
- 1 teaspoon rough chopped tarragon
- 2 teaspoon rough chopped flat parsley
- 4 teaspoon ea. 1 inch thick baguette croutons (toasted crisp)
Preparation
Baking Directions:
In a medium saucepan heat oil and bacon on medium heat.
Add shallots and garlic, sweat without color until translucent.
Add vermouth, stock and potatoes; bring to a simmer.
Cook 3 minutes until potato is tender.
Add shellfish and half-and-half; keep at gentle simmer for 2-3 minutes until shellfish is just cooked.
Add cream, Worcestershire and Tabasco, bring to boil, then simmer 1 minute.
Remove from fire; add brandy, lemon, herbs and season.
In a soup bowl place crouton on bottom, ladle shellfish and sauce equally over the bread, serve.
