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Scallops and Shrimp Sambuca


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Member since 2014

Serves 1 | Prep Time 15 | Cook Time 15

Ingredients

1 ounce fennel, julienne
1 ounce carrot, julienne
3 large sea scallops
3 large shrimp
1 ounce butter
1 ounce Sambuca
2 ounce heavy cream
Salt to taste
Pepper to taste
1 bouchée* of puff pastry
Fresh dill for garnish


Blanche fennel and carrots; chill.


Sauté shrimp in butter for 1 minute. Add scallop and sauté another minute.


Deglaze with Sambuca and heavy cream. Add vegetables and reduce until thickens.


Place in bouchee and top with dill.


Pairs Well With


Notes

*BOUCHEE [boo-SHAY] - A small patty shell of puff pastry, used especially for hot hors d'oeuvres.

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