SCALLOPS AND SHRIMP SAMBUCA

 

  • Cooking Time: 15
  • Servings: 1
  • Preparation Time: 10

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

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.

Notes

Author Credit: Michael Hamilton

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