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    Recipe Sauteed Shrimp and Scallops with Creamy Lobster Sauce from Be Our Guest Restaurant in the Magic Kingdom

    Missing the magical tastes of the Disney Parks? Bring a bit of pixie dust home with this recipe for Recipe Sauteed Shrimp and Scallops with Creamy Lobster Sauce from Be Our Guest Restaurant in the Magic Kingdom!

    Be Our Guest Restaurant is an expansive and elegant dining destination located at the foot of Beast’s Castle in Fantasyland. Whether you are enjoying lunch or dinner, you will experience an atmosphere made for memories.

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    Sauteed Shrimp and Scallops with Creamy Lobster Sauce - Be Our Guest - Magic Kingdom
    Missing the magical tastes of the Disney Parks? Bring a bit of pixie dust home with this recipe for Recipe Sauteed Shrimp and Scallops with Creamy Lobster Sauce from Be Our Guest Restaurant in the Magic Kingdom!
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Servings
    servings
    Ingredients
    • 1 cup lobster stock
    • 1 cup tomato sauce
    • 1 1/2 cups heavy cream at room temperature divided
    • 5 teaspoons olive oil divided
    • 36 small shrimp tails removed and deveined
    • 12 medium scallops
    • Coarse salt to taste
    • 1 cup button mushrooms sliced
    • 1/2 cup carrots diced
    • 1/2 cup turnips diced
    • 1/4 cup shallots diced
    • 1 cup Dry White Wine
    • 1/2 pound fresh baby spinach
    • 1 1/2 cups lobster sauce
    • 1/2 cup unsalted butter at room temperature
    • freshly ground black pepper to taste
    • 1 (10-ounce 6-count) box frozen puff pastry shells baked per package directions and kept warm.
    Servings
    servings
    Ingredients
    • 1 cup lobster stock
    • 1 cup tomato sauce
    • 1 1/2 cups heavy cream at room temperature divided
    • 5 teaspoons olive oil divided
    • 36 small shrimp tails removed and deveined
    • 12 medium scallops
    • Coarse salt to taste
    • 1 cup button mushrooms sliced
    • 1/2 cup carrots diced
    • 1/2 cup turnips diced
    • 1/4 cup shallots diced
    • 1 cup Dry White Wine
    • 1/2 pound fresh baby spinach
    • 1 1/2 cups lobster sauce
    • 1/2 cup unsalted butter at room temperature
    • freshly ground black pepper to taste
    • 1 (10-ounce 6-count) box frozen puff pastry shells baked per package directions and kept warm.
    Instructions
    1. Combine lobster stock and tomato sauce in a small saucepan over high heat; bring to a boil.
    2. Reduce heat to medium, add 1 cup cream, and simmer (do not boil) until mixture is thickened and reduced by half, about 40 to 50 minutes.
    3. Heat 2 teaspoons oil a large sauté pan over medium-high heat. When oil shimmers, add shrimp and scallops and a pinch of salt; cook until they begin to turn opaque but are not yet cooked through.
    4. Remove seafood from pan and set aside.
    5. Return pan to heat; add remaining 3 teaspoons oil pan.
    6. Add mushrooms, carrots, turnips, and shallots.
    7. Cook until mushrooms are golden brown and carrots and turnips are crisp-tender, about
    8. 5 to 7 minutes.
    9. Add a pinch of salt and wine.
    10. Simmer until wine is mostly reduced and vegetables are tender.
    11. Add spinach to pan and toss until spinach wilts.
    12. Return shrimp and scallops to pan.
    13. Add butter, remaining 1/2 cup cream, and reserved lobster sauce; stir until mixture is well combined and slightly reduced, about 2 minutes.
    14. Evenly divide mixture among pastry shells. Serve hot.
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Recipe Notes

    If you cannot find lobster stock, you may substitute seafood stock. Both stocks may be found in the grocery aisle with other common stocks or in the fresh seafood section of your grocery store.

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