Shrimp and Scallop Fraiche

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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!!

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I made this some time ago and it was wonderful. Its very rich and tastes even better the next day!! The only thing I did not do was leave the sauce out at room temperature. I put it in the frig !!