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 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!
By lindsaylaw
Evergreen, Co
on November 07, 2011
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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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