1 ounce fennel, julienne
1 ounce carrot, julienne
1 ounce celery, julienne
3 shrimp, U-10, butterflied
1 tablespoon whole butter
3 ounces bay scallops
salt and white pepper, to taste
1 ounce sambuca
3 ounces heavy cream
2 puff pastry fleurons
1 sprig fresh dill
Servings: 1
1. Blanch the fennel, carrots and celery. Refresh in cold water, drain and reserve.
2. Sauté the shrimp in the butter over high heat for 1 minute. Add the scallops and sauté for 30 more seconds. Season the shellfish with salt and pepper, remove and reserve in a warm place.
3. Deglaze the pan with Sambuca. Add the cream. Boil and reduce until the sauce thickens. Add the vegetables, scallops and shrimp to the pan and simmer until the shellfish is done, approximately 2 minutes. Adjust the seasonings.
4. Serve the vegetables and shellfish mounded on a warm plate, garnished with the fleurons and dill.
1 ounce carrot, julienne
1 ounce celery, julienne
3 shrimp, U-10, butterflied
1 tablespoon whole butter
3 ounces bay scallops
salt and white pepper, to taste
1 ounce sambuca
3 ounces heavy cream
2 puff pastry fleurons
1 sprig fresh dill
Servings: 1
1. Blanch the fennel, carrots and celery. Refresh in cold water, drain and reserve.
2. Sauté the shrimp in the butter over high heat for 1 minute. Add the scallops and sauté for 30 more seconds. Season the shellfish with salt and pepper, remove and reserve in a warm place.
3. Deglaze the pan with Sambuca. Add the cream. Boil and reduce until the sauce thickens. Add the vegetables, scallops and shrimp to the pan and simmer until the shellfish is done, approximately 2 minutes. Adjust the seasonings.
4. Serve the vegetables and shellfish mounded on a warm plate, garnished with the fleurons and dill.
Last edited: