Belles D'Espagne

• 16 large shrimp
• 1/2 pound scallops
• 2 tablespoons olive oil
• 1 tablespoon brandy
• 1 teaspoon herbs
• 1/2 cup bread crumbs
• 1 each lemon juice only
• 2 1/2 sticks butter
• 2 tablespoons shallots chopped
• 1 1/4 cups white wine
• 1 each bay leaves

1. Marinate de-veined and peeled shrimp and scallops in olive oil, brandy, Herbs de Provence and salt and pepper for one hour.
2. Remove shellfish from the marinade.
3. Sprinkle with bread crumbs.
4. Broil on each side for 4 minutes.
5. Add lemon juice before serving.
6. Serve with Beurre Blanc on the side.

shrimp, scallops, olive oil, brandy, herbs, bread crumbs, lemon juice only, butter, shallots, white wine, bay leaves

Taken from recipeland.com/recipe/v/belles-despagne-43727 (may not work)