Scallops and Shrimp Sambuca
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Why I Love This Recipe
Ingredients You'll Need
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
Directions
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.