Shrimp and Scallop Fraiche

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I made it last night; I was having a special dinner for my in-laws and hubby and I wanted to make something awesome. I was really nervous when I was about to serve it because mine didn't come out like the pic; my sauce was really thin, but, it wasn't watery just thin. But, definitely double the sauce. And I doubled the sauce and only used half a lemon, and it was perfect. I can't imagine using more than half a lemon, and I doubled everything else, and that was all it needed. Per suggestions of the reviews I also served it over angel hair, and it worked out great. I thought the recipe tasted really good but I'm the cook and highly picky when I'm waiting for others to comment. I've never heard so many yums and oh my's ever when I cooked. I think I got a compliment about ever 3.5 seconds. Someone would take a bite and say oh my god, this is so good. Light conversation...then I'd hear, seriously, this is so good. It was really funny. Just make it, to see for yourself.

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Delicious! I did use all the Creme Fresche and two lbs of shrimp and then served with Angel Hair pasta as others had...it was a hit and we'll definitely make again!

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The more of Paula Deen's recipes that I attempt, the more I think Paula is an exceptional artist . As my grandkids would say, this recipe is the bomb!!!! I served it with Julia Child's recipe for Ratatouille. A simply elegant meal!

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Love paula and everything she does. Threw it over some fettucine for a special dinner for company. It was a huge hit. Added a little extra water to thin it out as it was really thick. Doubled the sauce as well to stretch it for 2 pounds of pasta. I would definitely make again

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Very Good.

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I love making this dish! Our household is limited on meat consumption, so we eat mostly seafood/veggies. After the fraiche sets, this can easily be made in less than 30 minutes beginning to table. The last time I made this I sauteed bok choy with Japanese mushrooms for the side. I like using jumbo scallops and prawns to make this the main entree.

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Absolutely wonderful!! A hit with the whole family. I wouldnt change a thing about this recipe.

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I made this last night for Christmas Eve dinner it was fantastic. I took the advice of some of the other reviews. I didn't leave the creme out as long only enough to get it room temperature. I also doubled it, no need to do that. I will have left overs for days. LOL. I also used all shrimp as scallops are very pricy around here. And I omited the wine, used water instead. Great taste my husband loved it. Thanks Paula!!

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Everyone I have made this for loves it. but it is a bit hard to find scallops in North Alabama.

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This recipe is delicious and great for a change of pace when you are trying to limit carbs! I used apple cider vinegar in place of the wine. Wasn't sure what temp to cook the scallops, but I read that if you cook them too low, the texture is not good...So, I cooked them on high. The scallops were perfectly seared, but the garlic got a little burned...Luckily still tasted good after I added the creme fraiche...I would suggest that you add the garlic right after the scallops or even right before you turn them...Delicious and rich, but doesn't overpower the seafood. Enjoy!!