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Shrimp and Scallop Fraiche Recipe by Paula Deen

Moderate Level
0 MIN Prep + Cook
4 servings Servings
$ /Serving
Print
Moderate Level
0 MIN Prep + Cook
4 servings Servings
$ /Serving

Shrimp and Scallop Fraiche Recipe by Paula Deen

Moderate Level
0 MIN Prep + Cook
4 servings Servings
$ /Serving

Ingredients

  • 1 tablespoon cognac or wine
  • 3 cloves garlic, minced
  • 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
  • 2 tablespoons sour cream

Preparation

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

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Preparation

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

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product