Ingredients

1 tablespoon cognac or wine
3   cloves garlic, minced
Juice of 1 lemon
1/2   stick butter
1 lb fresh sea scallops
1 lb shrimp, cleaned, peeled, and deveined
1/2 cup creme fraiche (recipe as follows)
1 tablespoon cornstarch
2 tablespoon fish or chicken stock
4   sprigs fresh basil

Creme Fraiche:
1-cup heavy cream
2 tablespoons sour cream

Directions

Prepare creme fraiche ahead of time by combining heavy cream and sour cream.  Cover with plastic wrap and let stand at room temperature for 12-24 hours. 

Clean, peel and devein shrimp, leaving tails on.  Pat scallops dry with paper towels and season with salt and pepper.  Melt butter in a large skillet.  Add lemon juice and garlic.  Place shrimp and scallops in butter and sauté until scallops are opaque, 3-4 minutes per side.  Remove to a warm platter.  Add cognac or wine to pan juice.  Dissolve cornstarch in stock and add along with creme fraiche to pan.  Simmer until thickened.  Pour sauce over shellfish and garnish with basil sprigs. 

L&S SCCB, 44

Recipe Courtesy Paula Deen