4 tablespoon unsalted butter
1/2 cup fish stock
2 tablespoon azafran
1 cup heavy cream
12 bay scallops
12 medium shrimp, peeled and deveined,
1 tails left on
6 blue cornmeal piki breads
Melt the butter ina saucepan over moderate heat. Add the fish stock and bring to a boil. Add 1 tablespoon of the azafran and reduce the heat. Simmer 3 minutes, then slowly stir in the cream. Simmer until thick and reduced by about one third.
Add the scallops to the sauce and simmer over medium heat 2 minutes. Add the shrimp and simmer 2 minutes more, until the shrimp are cooked.
Pour some of the sauce across the middle of each of 6 large heated serving plates. Place a Piki bread on top, with shrimp and scallops on either side. Garnish with the remaining azafran.
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