Scallops and Shrimp Sambuca
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 bouchée and top with dill.
Pairs Well With
*BOUCHEE [boo-SHAY] - A small patty shell of puff pastry, used especially for hot hors d'oeuvres.