Scallops and Shrimp Sambuca
INGREDIENTS
  • Cooking Time: 15
  • Servings: 1
  • Preparation Time: 15
  • 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
DIRECTIONS
  1. Blanche fennel and carrots; chill.
  2. Sauté shrimp in butter for 1 minute.
  3. Add scallop and sauté another minute.
  4. Deglaze with Sambuca and heavy cream.
  5. Add vegetables and reduce until thickens.
  6. Place in bouchée and top with dill.
RECIPE BACKSTORY
*BOUCHEE [boo-SHAY] - A small patty shell of puff pastry, used especially for hot hors d'oeuvres.