Ingredients
- 1 whole lemon (medium lemon)
- 2 tablespoons butter
- 2 medium shallots (minced)
- 2 to 4 cloves garlic, minced
- 1/2 pound shrimp (medium shrimp, peeled and cleaned)
- 1/2 pound bay scallops (or sea scallops cut into bite-size pieces)
- 1 pound thinly sliced mushrooms (3 cups)
- 1 teaspoon fresh minced tarragon (or 1/4 teaspoon died tarragon, crumbled)
- 1/3 cup whisky (Scotch whisky)
- 1/2 cup dry white wine
- 232 grams Fraiche (1 cups, or heavy whipped cream)
- 3 tablespoons finely chopped parsley
- Salt and freshly ground pepper
How to Make
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Step 1: Finely grate the lemon zest. Squeeze 1 1/2 tablespoons lemon juice. Set aside zest and juice.
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Step 2: 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.
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Step 3: 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.
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Step 4: 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.
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Step 5: Remove from heat and gradually stir in the Creme Fraiche and 2 tablespoons of the parsley.
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Step 6: Coo over medium-low heat until mixture thickens slightly, about 3 minutes.
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Step 7: Add shrimp and scallops. Heat just until warmed through. Garnish with remaining parsley.
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Step 8: Serve immediately.
We hope you enjoy this recipe!
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