ASPARAGUS-AND-MINT FLAN WITH POACHED SCALLOPS AND SHRIMP
Provided by Molly O'Neill
Categories dinner, main course
Time 50m
Yield Four servings
Number Of Ingredients 18
Steps:
- For the flan, preheat the oven to 325 degrees. Steam the asparagus spears until soft, about 5 to 6 minutes. Place in a food processor and add the cream. Process until smooth. Add the yogurt cheese. Process until smooth, stopping once to scrape the sides of the bowl. Scrape the mixture into a bowl and stir in the mint. Whisk in the eggs, salt and pepper.
- Spray 4 6-ounce ramekins with vegetable oil. Divide the mixture among the ramekins. Place in a roasting pan and pour in enough boiling water to reach halfway up the sides of the ramekins. Cover with aluminum foil. Bake until flan is set, about 30 minutes. Remove the ramekins from the pan and let cool slightly.
- Meanwhile, for the sauce and shellfish, heat the 1/2 teaspoon olive oil in a medium-size saucepan over medium heat. Add the shrimp and cook for 1 minute. Add the scallops and cook until opaque, about 1 minute longer. With a slotted spoon, remove the shrimp and scallops from the pan. Peel the shrimp and reserve the shells. Add the wine to the pan and cook, stirring with a wooden spoon, to deglaze the pan. Add tomato, water and shrimp shells. Simmer for 15 minutes. Pass sauce through a fine mesh sieve. Place in a clean pan. Add the cream, bring to a boil and cook until sauce thickens, about 1 minute. Set aside.
- Heat the 1 teaspoon olive oil in a nonstick skillet over medium heat. Add the asparagus tips and the mushrooms and saute until tender, about 5 minutes.
- To assemble, run a knife inside the rim of each ramekin to loosen. Invert 1 flan onto each of 4 plates. Warm the sauce over low heat and toss in the shrimp and scallops. Divide among the plates, placing the mixture beside the flans. Place the asparagus tips and mushrooms over and around each flan. Serve immediately.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 7 grams, Sodium 652 milligrams, Sugar 3 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
London Scruggs
[email protected]I would definitely recommend this recipe to anyone who loves seafood and asparagus.
Jayden Holt
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Sha Botal
[email protected]I love the combination of asparagus and mint. This recipe is a great way to showcase these two flavors.
Dhanhangma Rai
[email protected]This was my first time making a flan and it was easier than I thought. I'm definitely going to try more flan recipes.
Citikenlove Kenya
[email protected]I followed the recipe exactly and it turned out perfect. I'm so glad I tried this recipe!
Suraj Madusanka
[email protected]I was disappointed with this recipe. The flan was bland and the scallops were overcooked.
Matrix Survivor
[email protected]This recipe is a keeper! I've made it twice now and it's always a crowd-pleaser.
Uriiah Thomas
[email protected]I used frozen asparagus and it turned out great. I also added a bit of lemon zest to the flan batter.
promi Chy
[email protected]This was a bit more work than I expected, but it was worth it. The flan was so rich and creamy, and the scallops and shrimp were cooked perfectly.
Ffsa Ffss
[email protected]I'm not a big fan of asparagus, but this flan changed my mind. The mint and seafood really complemented the asparagus flavor.
Nomcebo Masango
[email protected]This asparagus and mint flan was a hit at my dinner party! The flavors were so unique and delicious, and the presentation was beautiful. I will definitely be making this again.