Scallops and Shrimp Sambuca
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.