Scampi and Cabbage with Wine Sauce
Ingredients
- ⅜ cup Port wine
- 1 cup dry Red wine
- 3 shallots (finely chopped)
- ¼ cup white wine
- 1 tablespoon Noilly Prat
- 1 cup fish stock
- 0.333 cup double cream
- 1 tablespoon lemon juice
- 5 Savoy cabbage leaf (chopped)
- ¼ cup cream
- Nutmeg
- 4 Scampi (without heads, peeled up to the tails, entrails removed, scored down the back)
- 2 tablespoons rapeseed oil
- 2 tablespoons cold butter (diced)
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