0 recipes from contoocook and beyond


3/4 lb. jumbo shrimp, shelled, reserving shells
6 tablespoons olive oil
2 garlic cloves, minced
3 fresh thyme sprigs
l bay leaf
3 parsley sprigs
3/4 cup dry white wine
l tbsps. Cognac
4 cups cold water
l rib celery, diced fine
l small zucchini, scrubbed,skin removed with peeler & diced fine
l red bell pepper, diced fine
l tomato, diced fine
l/4 lb. tubular pasta
l2 sea scallops (about l lb.) halved if large
2 tablespoons fresh chives
2 tbsps. fresh basil leaves, or to taste
In a large skillet brown reserved shrimp shells in 2 tbsps. of the
oil over mod-high heat, add the garlic, thyme, bay leaf & parsley
and cook mixture over mod-low heat, sgtirring, for 3 mins. Deglaze
the skillet with tghe wine over high heat, scraping up any brown
bits, stir in Cognac and the water & simmer the broth for 30 mins.
In large saucepan of boiling salted watrer blanch celery, the
zucchini skin & bell pepper for 30 seconds, and in a fine sieve
drain the veggies well. In a bowl toss the blanched veggies with
the tomato and s & p to taste. In a large saucepan of boiling water
cook the pasts until it is al dente & drain. While pasta is cooking
in a skillet heat the remaining 4 tbsps. oil over mod-high heat
until it is hot but not smoking, in it saute the scallops for l to
2 mins. on each side, or until they are just cooked through and
transfer them to a plate. To the skillet add the shrimp and saute
them for l to 2 mins. on each side till cooked through. Strain the
brotgh through a fine sieve into a soup tureen, discarding the
solids and season with s &p. (there should be about 2-l/2 cups)
Stir in the scallops, shrimp, veggie mixture and pasta and season
with s & p. Garnish with chives and basil.
Serves 4 to 6. Gourmet Jan. l992

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