Shrimp and Scallop Fraiche

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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 !!

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My boyfriend and I made this dish and it was so delicious. The only thing we did was add more creme fraiche to the sauce mix because we served it with linguine. The sauce does not overpower the seafood. If you are a fan of seafood alfredo or seafood in general, this is such a nice dish!!

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My wfie's favorite dish.

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I made this dish last night for myself and my husband. Since it was only the two of us there were leftovers and it will not go to waste. I added some fresh tomato and sundried tomatoes for color and taste. I served it over linguine since that is what is what I had on hand delicious and it soaked up the sauce just as good. I also added a little more liquid both wine and stock to make the sauce a little less thick. I also did as one reviewer suggested and used half butter and half EVOO for a little bit of a healthier dish. Love Paula but not all the butter. Enjoy this dish and try it if you are a seafood lover before it becomes to expensive to eat because of BP'S blunder in the Gulf.
As Paula would sign off, best dishes from my kitchen to yours.

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I cooked this dish for my husband who loves scallops. He couldn't stop raving about it, saying 'this is gourmet quality'. I made only some slight changes - I used half butter and half EVO to cook the scallops and shrimp. I mixed the creams about 20 minutes before I started cooking. I also substituted cooking sherry and didn't use any broth. The flavor of the sauce was delicate and didn't overpower the sea food at all. We didn't have pasta or rice as we wanted to limit carbs. This is an awesome recipe and so easy! Thank you, Paula!.

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Just made this for dinner and it was great...spiced up the sauce a bit with some old bay. I will definitely make this again, my daughter loved it. I served it with grits and spinach on the side. Yummy!

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I made this dish for Thanksgiving Dinner - It was Wonderful, the best white creme sauce that I have ever made. It was realy very easy to make I am sorry that there were no left overs.

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I was a little hestitant to try this because I like my seafood to taste like seafood and not smothered by heavy sauces but since there were so many great reviews I had to give it a try. The blend of creme fraiche, lemon, and garlic made a sauce that complimented the flavors of the shrimp & scallops perfectly. Since the recipe called for so little wine, I just omitted it and it was fine. My family ate it over pasta. I tried it over rice. We sprinkled fresh parsely on it rather than garnishing with basil. I thought theirs was better so next time we'll serve over angel hair. Oh it's so good! I thought the sauce amount was fine, but if you like it saucy, I recommend using up all the creme fraiche and doubling the sauce amount. I ended up using the remaining creme fraiche to make a spinach cream sauce for my vegetarian eater. Thanks for a wonderfully delicous recipe that took less than 10 minutes to put together. Mmmmm! I can't stop thinking about it and wish I had some leftovers for lunch. This recipe is a keeper!

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I made this with angel hair pasta and it was wonderful. The sauce just soaks right into the pasta. It was delicious! It was also so easy to make definitely a great recipe to have.

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I noticed that many people complained about the portion size of the dish and that is was only two servings and not four. This dish is actually 4 servings of seafood, but American Culture has a warped view of portion sizes.