Creamy Seafood Sauce Over Shrimp & Scallops 

Some recipes age well, evoking memories and certain events in the kitchen. One of the things that my dad and I enjoy doing together is cooking. He is fun to cook with because we both approach preparing a meal so differently and yet we don’t get in each other’s way in the kitchen. We used to make this one when I was younger and just learning that I liked foods other than chicken and plain pasta. This rich and creamy sauce tastes delicious over any variation of seafood. Atop a bed of white rice, it makes a very satisfying dinner. I lose all self-control with this sauce; I have been known to lick the remaining sauce off of my plate.



For the shrimp & scallops: 

15 raw extra-large (16/20) shrimp, peeled and deveined

15 dry packed sea scallops

Salt & pepper

4 tablespoons extra-virgin olive oil, divided

5 tablespoons unsalted butter, divided

1 cup white wine

1 tablespoon finely diced shallots

1½ ounces Seafood demi-glace*

1 tablespoon tomato paste

1 cup heavy cream

1 tablespoon chopped flat-leaf parsley

1 teaspoon fresh, chopped tarragon


For the rice:

2 cups uncooked rice

1 teaspoon salt



For the shrimp & scallops:

Lay out the shrimp on paper towels and season the shrimp with salt and pepper on both sides. Do the same with the scallops. Place a large sauté pan over medium heat, add 2 tablespoons of olive oil and heat through. Add a tablespoon of butter and allow to melt.  

Add the shrimp and cook on each side until pink and no longer translucent, about a minute on each side. Remove from pan and place on paper towels. Cover to keep warm. 

Add an additional 2 tablespoons of olive oil and 1 tablespoon of butter to the pan, allowing it to melt, then add the scallops to the pan and cook until lightly browned on each side and just barely cooked through, about 2 minutes on each side. Remove from the pan and place on paper towels, covered.

Pour in 1 cup of white wine into the pan that was used to cook the shrimp and scallops to deglaze the pan. Stir in the shallots and let cook down just a little bit, then whisk in the seafood demi glace. Stir to combine before whisking in the remaining 3 tablespoons of butter. Let simmer, then whisk in the tomato paste. Slowly whisk in the cream. Add the parsley and tarragon. Let simmer until the sauce begins to thicken, about 15 minutes.


For the rice: 

While the sauce is simmering, cook the rice. Combine 4 cups of water, rice and salt in a small saucepan. Bring to a simmer, and cook, covered, until all the water is absorbed. Let the rice stand for 10 minutes and fluff with a fork.

When the rice is ready, add the shrimp and scallops to the sauce to reheat them.

To serve: Ladle the sauce, scallops and shrimp over the rice and serve immediately.


*Note: Seafood demi-glace, a concentrated reduction of seafood stock, can be found at gourmet markets or online here.


Serves 4. 



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