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Shrimp and Scallop Fraiche Recipe

Shrimp and Scallop Fraiche

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (64)

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Average Rating:

Total Reviews: 64

Showing 21-30 of 64

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  • on January 18, 2009

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    Great recipe. My husband and I really enjoyed it !!!

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  • on October 25, 2008

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    I give it 3 stars to average out my 3 1/2-star rating with hubby's 2-star. We've seen this recipe repeatedly and finally decided to make it. IMO, it was good - rich, but good. Definitely not fantastic or fabulous. Hubby asked me not to make it again and I finished his scallops (a first!. I guess I'm a little disappointed but I encourage everyone to try it at least once. I didn't read any reviews before trying so I made the recipe verbatim. Maybe I should have checked for suggestions first.

    As an aside, it is a VERY simple recipe. I gave it 1/2 star for that quality alone. :

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  • on July 22, 2008

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    I made this for a cooking contest with my Dad and older brother and ended up winning. It turned out amazing, and was very simple to make. I only let the fraiche set out for 5 or 6 hours though, and it was ok. AMAZING recipe!!!

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  • on June 25, 2008

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    I BARELY followed this recipe- no wine, scallops or fresh basil. Didn't matter. Hubby's eyes rolled back in his head. Serve with rice to soak up all the yummy goodness.

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  • on May 28, 2008

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    I had sour cream and heavy cream left over from a potato casserole I tried and didn't want it to go to waste. So after entering the ingredients this recipe popped up. I never had creme fraiche and I was a little leary about having heavy cream and sour cream sit out over night. My goodness! After preparing the dish I could not believe how a recipe so simple could taste so awesome and rich. My family said this dish taste like eating at a fine restaurant with a top dollar price list. I will definitely be making this over and over again.

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  • on February 29, 2008

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    I am a very picky eater as is my husband. I loved this recipie I did use a lot less lemon. I used less then half and then added a little more once I tasted it. The recipie is very simple wiht few ingredients and I was truly surprise at the wonderful taste. I am always trying new recipes and this is the first time I felt compelled to review super simple my husband and kids loved it. Next time I will double the sauce. MUST TRY!!

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  • on February 04, 2008

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    This recipe I will definately make again. Considering it doesn't have many ingredients, it had a lot of flavor (I did add some garlic powder to the sauce, though, just for an extra boost of seasoning. The sauce compliments the seafood nicely, so the wonderful flavors come through and are not overwhelmed by it(not always easy when putting shrimp in a sauce.

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  • on January 30, 2008

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    Do you really leave the Fraiche on the counter for 12/24 hours? Am I reading that right?

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  • on January 29, 2008

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    I was careful to prepare the recipe just as listed. The recipe wasn't as good as I expected it to be after reading the reviews.

    Perhaps my lemon was too big. The finished product had a definate sour taste to it. It was a bit over-powering. The worst of it came when biting into bits of garlic. The little bits of garlic tasted like lemon juice. If I make this again, I think I'll halve the lemon.

    Also, I expected a larger yield from the recipe since it called for 2 pounds of seafood, but there truly only was enough for about 2 servings.

    I like Paula's recipes in general but this wasn't my favorite. The other accompanying recipe on this episode, chicken divan, was better in my opinion.

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  • on December 28, 2007

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    I love this meal, it is so wonderful. Also very easy to make!!

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