Scampi in Carrot Sauce

Name: Scampi in Carrot Sauce
Yield: 4 servings
Ingredients: 24 scampi or scallops or shrimps; 8 green onions; 1/4 cup (60 mL) fresh carrot juice; Juice of 2 lemons; 3 oz (90 g) julienned carrots; 3 oz (90 g) julienned leeks; 3/4 cup (180 mL) 35 % cream; Salt and pepper to taste

This is the Scampi in Carrot Sauce recipe.

Prep: 15 min
Cooking: 20 min

Yields 4 servings

Ingredients

24 scampi or scallops or shrimps
8 green onions
1/4 cup (60 mL) fresh carrot juice
Juice of 2 lemons
3 oz (90 g) julienned carrots
3 oz (90 g) julienned leeks
3/4 cup (180 mL) 35 % cream
Salt and pepper to taste

READY FOR REWARDS?

Preparation

Shell scampi with scissors. Set aside.

Cook green onions in boiling water for 2 to 3 minutes.

Pour carrot juice in a frying pan, bring to a simmer. Add scampi and cook in simmering juice for 2 to 3 minutes. Add julienned carrots and leeks, cook 4 to 5 minutes.

Remove scampi and vegetables and divide between 4 plates. Let juice boil down to half its volume, then blend in cream and lemon juice. Season with salt and pepper.

Pour sauce over scampi and vegetables. Garnish with fanned out green onions.

Jean Soulard, Executive Chef, Le Château Frontenac