Quick Provencal Seafood Bake
Prep Time
Serves
Cooking Mode
2 halibut fillets (3-1/2 oz/105 g)
6 large scallops
6 extra large Black Tiger shrimp, peeled, deveined, tail portion intact
⅓ cup white wine
2 tbsp melted butter
1 tbsp lemon juice
1 tsp lemon zest
1 clove garlic, crushed
½ tsp herbs de Provence
¼ tsp salt
pepper to taste
1 tbsp chopped fresh parsley
lemon wedges
2 halibut fillets (3-1/2 oz/105 g)
6 large scallops
6 extra large Black Tiger shrimp, peeled, deveined, tail portion intact
⅓ cup white wine
2 tbsp melted butter
1 tbsp lemon juice
1 tsp lemon zest
1 clove garlic, crushed
½ tsp herbs de Provence
¼ tsp salt
pepper to taste
1 tbsp chopped fresh parsley
lemon wedges
Directions
1Preheat oven to 450°F (230°C). Place halibut, scallops and shrimp in a single layer in a shallow baking dish. In a small bowl, blend wine, butter, lemon juice, lemon zest and garlic. Season mixture with herbs de Provence, salt and pepper; pour over seafood. Bake for 10 to 12 min. or until seafood is just cooked. Garnish with parsley and lemon wedges to serve.
Disclaimer
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Personal Note
Personal Note
