Scallop Blanquette and Saffron Shrimp

 

 

 

 

 

 

 

 

 Ingredients

-12 scallops
-8 peeled shrimp
-1 shallot, minced
-20 cl of crème fraîche
-10 cl of fish stock
-1 dose of saffron
-1 tablespoon of butter
-1 tablespoon of olive oil
-Salt, pepper, fresh parsley

 

 Steps

1️⃣ I heat the butter and oil in a pan, then I sear the scallops and shrimp for 1 minute on each side. I keep them warm.
2️⃣ In the same pan, I brown the shallot until it is translucent and fragrant.
3️⃣ I pour in the fish stock and add the saffron, mix and let it reduce for a few minutes to concentrate the flavors.
4️⃣ I add the cream, salt and pepper, then let it simmer over low heat so that the sauce thickens slightly.
5️⃣ I put the scallops and shrimp back into the sauce, just long enough to reheat them without overcooking them.
6️⃣ A little chopped fresh parsley for the final touch, and it’s ready! Enjoy with basmati rice or fresh tagliatelle for pure delight!