Scallops and Shrimp Sambuca
INGREDIENTS
  • Cooking Time: 15
  • Servings: 1
  • Preparation Time: 10
  • 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
  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 bouchee and top with dill.