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Scallops and Shrimp Sambuca


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Member since 2014

Serves 1 | Prep Time 10 | Cook Time 15

Ingredients

1 oz fennel, julienne
1 oz carrot, julienne
3 lg sea scallops
3 lg shrimp
1 oz butter
1 oz Sambuca
2 oz heavy cream
Salt to taste
Pepper to taste
1 bouchee* 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

A dash of local for every season
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