Ingredients
Scampi Francesco
3 lb Scampi, fresh, peeled
Hacomat, to taste
Pepper, to taste
1/4 cup Oil
3 1/2 oz Shallots, finely chopped
1 tsp Garlic, crushed
4 fl oz Brandy
6 oz Butter
2 oz Lobster butter
10 oz Hollandaise sauce
1/2 tsp Tarragon, fresh, chopped
1/2 tsp Dill, fresh, chopped
Cayenne pepper
Lemon juice
Hollandaise Sauce
1 1/2 lb Butter
1/2 gal Milk, boiling
8 oz Hollandaise sauce mix
Preparation
Scampi Francesco
Season scampi with salt and pepper. Sauté in oil. Add shallots and garlic. Flambé with Brandy, add the wine and cook until just done. Remove scampi from saute use and place on warm plates. Simmer butter and lobster butter for 2 minutes. Season with Hacomat, pepper, cayenne pepper and lemon juice. Blend in prepared Hollandaise sauce.
Hollandaise Sauce
Melt butter and add Hollandaise sauce, blending well. Add boiling milk. Bring to a boil again and simmer for 1 minute, stirring constantly.
Setting
Serve with rice.
Specialty Ingredients
#625 HACO-Swiss HOLLANDAISE SAUCE
#513 HACO-Swiss HACOMAT
