Recipe for The Grapefine Restaurant Seafood Capri from the Restaurant section.
The Grapevine Restaurant Seafood CapriPosted by LladyRusty at recipegoldmine.com May 3, 2001 Source: Executive Chef Thomas Anson - The Grapevine Restaurant - Source: 13News Lunchbreak 9/6/00 16 shrimp, peeled, deveined
16 ounces yellow fin tuna
16 sea scallops
1/2 cup sun-dried tomatoes
1/2 cup red grapes, halved
2 tablespoons apple brandy
2 tablespoons olive oil
6 garlic cloves, minced
8 ounces prosciutto ham, julienned
1/8 cup Gorgonzola cheese
1 1/2 cups heavy cream
1 pound cooked pasta In a hot saut? pan, add olive oil and seafood and saut? until 3/4 done. Add garlic, prosciutto, grapes and sun-dried tomatoes. Continue to cook until seafood is cooked through. De-glaze with apple brandy, add gorgonzola cheese and heavy cream, simmer and stir until cheese is incorporated into sauce. Separate pasta into 4 bowls, top with seafood and sauce. Servings: 4
We hope you enjoy your freshly made The Grapefine Restaurant Seafood Capri. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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