The Grapevine Restaurant Seafood Capri Posted by LladyRusty May 3, 2001 Source: Executive Chef Thomas Anson - The Grapevine Restaurant - Source: 13News Lunchbreak 9/6/00 16 shrimp, peeled, deveined 16 ounces yellow fin tuna 16 sea scallops 1/2 cup sun-dried tomatoes 1/2 cup red grapes, halved 2 tablespoons apple brandy 2 tablespoons olive oil 6 garlic cloves, minced 8 ounces prosciutto ham, julienned 1/8 cup Gorgonzola cheese 1 1/2 cups heavy cream 1 pound cooked pasta In a hot sauté pan, add olive oil and seafood and sauté until 3/4 done. Add garlic, prosciutto, grapes and sun-dried tomatoes. Continue to cook until seafood is cooked through. De-glaze with apple brandy, add gorgonzola cheese and heavy cream, simmer and stir until cheese is incorporated into sauce. Separate pasta into 4 bowls, top with seafood and sauce. Servings: 4