Photo: Shrimp and Scallop Fraiche Recipe
Ingredients
- 1/2 cup creme fraiche, recipe follows
- 1 pound shrimp, cleaned, peeled, and deveined
- 1 pound fresh sea scallops
- Salt and pepper
- 1/2 stick butter
- 1 lemon, juiced
- 3 cloves garlic, minced
- 1 tablespoon Cognac or wine
- 1 tablespoon cornstarch
- 2 tablespoons 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 to 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 saute until scallops are opaque, 3 to 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.
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By micheleou
Lithia Springs
on April 07, 2013
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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.
By kmcdon1834
on January 25, 2012
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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!
By Hiawatha0218
on December 03, 2011
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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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