Shrimp and Scallop Fraiche

Name: Shrimp and Scallop Fraiche
Prep time: 12 h 30 min
Cook time: 12 h 30 min
Total time: 12 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 sticks butter; 2 Tbsps fish or chicken stock; 1 Tbsp Cognac or wine; 1 Tbsp cornstarch; 4 sprigs fresh basil; 3 cloves garlic, minced; 237 milliliters heavy cream; 1 lemon, juiced; 4 servings Salt and pepper; 454 grams fresh sea scallops; 454 grams shrimp, cleaned, peeled, and deveined; 2 Tbsps sour cream

Need a gluten free and pescatarian main course? Shrimp and Scallop Fraiche could be an awesome recipe to try. This recipe serves 4. One serving contains 456 calories, 25g of protein, and 36g of fat. Head to the store and pick up salt and pepper, chicken stock, garlic, and a few other things to make it today. To use up the cognac you could follow this main course with the Cognac Butterscotch Pudding as a dessert. From preparation to the plate, this recipe takes about 12 hours and 30 minutes.

Instructions

Prepare creme fraiche ahead of time by combining heavy cream and sour cream. Cover with plastic wrap and let stand at room temperature for 12 to 24 hours.

Ingredients you will need

Sour Cream

Heavy Cream

Wrap

Equipment you will use

Plastic Wrap

Clean, peel and devein shrimp, leaving tails on. Pat scallops dry with paper towels and season with salt and pepper. Melt butter in a large skillet.

Ingredients you will need

Salt And Pepper

Scallops

Butter

Shrimp

Equipment you will use

Paper Towels

Frying Pan

Add lemon juice and garlic.

Ingredients you will need

Lemon Juice

Garlic

Place shrimp and scallops in butter and saute until scallops are opaque, 3 to 4 minutes per side.

Ingredients you will need

Scallops

Butter

Shrimp

Remove to a warm platter.

Add Cognac or wine to pan juice. Dissolve cornstarch in stock and add along with creme fraiche to pan. Simmer until thickened.

Ingredients you will need

Creme Fraiche

Corn Starch

Cognac

Juice

Stock

Wine

Equipment you will use

Frying Pan

Pour sauce over shellfish and garnish with basil sprigs.

Ingredients you will need

Shellfish

Basil

Sauce

Equipment

Plastic Wrap

Paper Towels

Frying Pan

Ingredients

Servings:

1sticks

butter 2Tbsps

fish or chicken stock 1Tbsp

Cognac or wine 1Tbsp

cornstarch 4sprigs

fresh basil 3cloves

garlic, minced 237milliliters

heavy cream 1

lemon, juiced 4servings

Salt and pepper 454grams

fresh sea scallops 454grams

shrimp, cleaned, peeled, and deveined 2Tbsps

sour cream

Recommended wine: Sauvignon Blanc, Riesling, Pinot Grigio

Sauvignon Blanc, Riesling, and Pinot Grigio are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Peju Province Sauvignon Blanc. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 24 dollars per bottle.

Peju Province Sauvignon Blanc

This Sauvignon Blanc jumps out of the glass—pineapple, passion fruit, grapefruit and lychee are all very prominent on the nose. The palate offers more lush fruit and bright acidity with notes of creamy lemon tart, guava and apricot with a fresh, clean finish.