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
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MD nirop Hasan
[email protected]I would definitely make this dish again. It was a crowd-pleaser at my dinner party.
Maricel Montalban
[email protected]This dish was a bit time-consuming to make, but it was worth it. The flavors were amazing!
Riyaz Mrida
[email protected]I'm not a fan of seafood, but I loved the asparagus and mint flan. It was so creamy and flavorful.
Amina Mustafa
[email protected]The asparagus and mint flan was a refreshing and light dish. It was perfect for a summer dinner party.
Peggy L Roberts
[email protected]This dish was a bit too complicated for me, but it turned out great! I'm glad I tried it.
Jitendra
[email protected]The asparagus and mint flan was a unique and flavorful dish. I would recommend it to anyone looking for something new to try.
Heather Hanen
[email protected]This dish was absolutely delicious! I will definitely be making it again.
Tanya Roy
[email protected]I'm not sure what went wrong, but my flan turned out rubbery. The scallops and shrimp were fine, though.
LEEHUB
[email protected]This dish was a total disaster! The flan was curdled and the scallops were overcooked.
Yahrash Alrashdy
[email protected]The flan was a little bland, but the scallops and shrimp were cooked perfectly.
mhamad ahmad
[email protected]The asparagus and mint flan was a bit too rich for my taste, but the scallops and shrimp were delicious.
Happiness Ijiga
[email protected]This dish was surprisingly easy to make. I was intimidated by the long list of ingredients, but it all came together quickly and easily.
Ryan Thomson
[email protected]I'm not usually a fan of mint in savory dishes, but it worked really well in this flan. The asparagus and mint complemented each other perfectly.
Maliik Junaid
[email protected]This asparagus and mint flan was a hit at my dinner party! The flavors were so fresh and springy, and the scallops and shrimp were cooked perfectly.