Show-Off Shrimp & Scallops Recipe

Step 1

Finely grate the lemon zest. Squeeze 1 1/2 tablespoons lemon juice. Set aside zest and juice.

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.

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.

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.

Step 5

Remove from heat and gradually stir in the Creme Fraiche and 2 tablespoons of the parsley.

Step 6

Coo over medium-low heat until mixture thickens slightly, about 3 minutes.

Step 7

Add shrimp and scallops. Heat just until warmed through. Garnish with remaining parsley.

Step 8

Serve immediately.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Substitute olive oil for butter - This substitution helps to make the dish lighter and healthier, as olive oil is a healthier alternative to butter.
Substitute coconut milk for Fraiche - This substitution helps to make the dish vegan-friendly and adds a unique flavor to the dish.

Variations

Coconut Curry Shrimp & Scallops In a large skillet over medium-high heat, melt 1 tablespoon of butter and 1 tablespoon of coconut oil. When the butter sizzles, add 2 tablespoons of curry powder and 1 teaspoon of ground ginger. 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 1/2 cup of coconut milk, 1/4 cup of chopped cilantro, and 1/4 teaspoon of crushed red pepper flakes. Increase heat to high. When bubbles form around the edge of the pan, continue to cook for 3 minutes. Remove from heat and stir in the Creme Fraiche and 2 tablespoons of the parsley. Cook over medium-low heat until mixture thickens slightly, about 3

Serve with

Roasted Asparagus with Lemon and Parmesan - Roasted asparagus is the perfect side dish to this rich and flavorful seafood meal. The lemon and parmesan add a hint of brightness and saltiness to the dish, balancing the richness of the shrimp and scallops.

Garlic Mashed Potatoes: Garlic mashed potatoes are the perfect accompaniment to this seafood meal. The creamy, buttery potatoes provide a great contrast to the lightness of the shrimp and scallops, while the garlic adds a subtle flavor that complements the lemon and parmesan in the asparagus.

FAQ

Q: What type of whisky should I use?

A: For best results, use Scotch whisky for this recipe. You can use other types of whisky, but the flavor will be different.

Q: Can I use whiskey instead of whisky?

A: Yes, you can use whiskey instead of whisky. The flavor will be slightly different, but the recipe should still work.

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Fun facts:

This Show-Off Shrimp & Scallops recipe is a variation of the classic French dish, Coquilles St. Jacques, which is a seafood dish of scallops in a white wine sauce.

Whisky is a key ingredient in this recipe, and it is said that Queen Elizabeth II of England enjoys a whisky cocktail every evening before dinner.