March 06, 2018
Dinner, Main Dish, Shellfish,
Scallops, Shrimp, Fruit, Lemon, North American, Entertaining, Summer, Valentine's Day, Stove Top, Gluten-Free, No Eggs, Alcohol, Wine, Make it from scratch more
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"Shrimp and scallop meal that is quite interesting and some-what elegant with a simple cooking method."
Finely grate the lemon zest. Squeeze 1 1/2 tablespoons lemon juice. Set aside zest and juice.
In a large skillet over medium-high heat, melt the butter. When butter sizzles, add the shallot. Cook until soft, 3 - 5 minutes. Add the garlic; cook for 1 minute.
Add the shrimp and scallops. Saute, stirring constantly, just until shrimp is almost cooked through, about 1 1/2 minutes. Use a slotted spoon to transfer shrimp and scallops to a plate; set aside.
Add the mushrooms, tarragon, Scotch, wine, lemon juice, and lemon zest. Increase heat to high. When bubbles form around edge of pan, continue to cook for 3 minutes.
Remove from heat and gradually stir in the Creme Fraiche and 2 tablespoons of the parsley.
Coo over medium-low heat until mixture thickens slightly, about 3 minutes.
Add shrimp and scallops. Heat just until warmed through. Garnish with remaining parsley.
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