This is also great with any just about any fish. I also sometimes add in artichokes, or remove the shrooms and add seeded cucumber or sometimes just the sauce with capers.
Ingredients: [‘fresh sea scallop’, ‘baby shrimp’, ‘fresh mushrooms’, ‘shallots’, ‘heavy whipping cream’, ‘champagne’, ‘water’, ‘unsalted butter’, ‘flour’, ‘salt’, ‘white pepper’]
Quantity of Ingredients: [“1 lb fresh sea scallop, size 20-30 “,”1/4 lb baby shrimp”,”2 ounces sliced fresh mushrooms”,”1 1/2 teaspoons chopped shallots”,”1/3 pint heavy whipping cream”,”8 ounces champagne”,”1 cup water”,”1 1/2 ounces unsalted butter”,”1 tablespoon sifted flour”,” salt”,” white pepper”]
Number of Servings: 4
Steps: [‘Start with a cold 8-10 inch skillet (non-stick skillet, or like chef Jacques, copper). Grease the skillet with a thin coating of butter. Add shallots, scallops, shrimp, mushrooms, Champagne, water and salt and pepper to the cold skillet. Put on the heat and bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat and strain out the scallops, shrimp and mushrooms and keep them warm.’, ‘Mix flour and remaining butter to form a paste. Return the stock (minus the seafood and mushrooms) to the stove ad bring to a hard boil. Reduce stock by 40%. Add the butter paste to thicken. Add cream and return to a hard boil, stirring until all flour is dissolved and sauce is thick and creamy. Return seafood and mushrooms to pan, bring to a boil and serve immediately’, ‘If I make this for an everyday dish I use margarine and whole or fat free milk, but for company I make it the FAT way!’]