- 1 tablespoon [15 g] butter
- 1 green onion, sliced
- Pinch of tarragon
- 1 mini bottle [approximately 2 cups - 500 mL] white wine
- Seafood [whole scallops and/or shrimp, crabmeat and/or lobstermeat pieces, crab and/or lobster-flavored pollock pieces], to taste
- 2 cups [500 mL] heavy cream [35%]
- Beurre manie [mixture of flour and softened butter]
- Salt and pepper, to taste
- 1 [10-inch / 25-cm] shell pizza dough
- 1 teaspoon [5 mL] paprika
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- Preheat oven to 450°F [230°C].
- Melt butter into a saucepan.
- Mix in green onion slices and tarragon.
- Pour in white wine and bring to a boil.
- Add and simmer seafood, whole and/or pieces, into boiling mixture until no longer translucent inside.
- Using a slotted spoon, remove seafood from saucepan; reserve.
- Stirring, slowly pour cream into cooking liquid.
- Bring to a boil.
- Beating vigourously, thicken mixture with beurre manie.
- Mix in reserved seafood.
- Salt and pepper, to taste.
- Spread mixture over pizza dough.
- Bake into preheated oven for 10 minutes.
- Serve, sprinkled with paprika.
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