Creole Style Shrimp and Scallop Bordelaise

The Creoles adapted the classic French Sauce Bordelaise which is a reduction of red wine, brown stock and bone marrow to a wonderful sauce made of olive oil, butter garlic and parsley. This recipe dresses large shrimps and scallops into a delicious dish served with angel hair pasta or an onion flavored rice.


1/2 cup unsalted butter
1/4 cup olive oil
4 cloves garlic
1 pound large shrimp, shelled and deveined
1 pound sea scallops, quartered
salt and pepper to taste
1/4 cup parsley, chopped


Heat butter and olive oil in a large skillet over medium high heat. Briefly Saute the garlic until softened. Add shrimp and scallops in one layer. Cook for about 2 minutes, turning when the shellfish have browned. Add salt, pepper and parsley and cook for another minute. Transfer to a warm platter. Serve with rice or angel hair pasta.


Onion Flavored Rice

2 cups yellow onions, chopped
3 T. unsalted butter
2 cups rice such as basmati
1 cup dry white wine
3 cups low sodium chicken broth
2 tsp. turmeric
1 bay leaf
salt and pepper to taste

Heat butter in large skillet over medium-high heat; add onions and saute until they begin to brown. Add rice to pan and mix to combine for 1 minute. Add the wine, turmeric, broth, bay leaf, salt and pepper. Bring to a boil, stir with a fork and cover pan. Reduce heat to low and simmer for 17-18 minutes or until all the liquid has been absorbed. Remove from heat and let the rice rest for several minutes. Remove cover and toss with a fork; serve with Shrimp and Scallops Bordelaise over the rice.