Try this Shrimp and Scallop Fraiche recipe, or contribute your own.
Suggest a better descriptionPrepare creme fraiche ahead of time by combining heavy cream and sour cream. Cover with plastic wrap and let stand at room temperature for 12 to 24 hours.
Clean, peel and devein shrimp, leaving tails on. Pat scallops dry with paper towels and season with salt and pepper. Melt butter in a large skillet. Add lemon juice and garlic. Place shrimp and scallops in butter and saute until scallops are opaque, 3 to 4 minutes per side. Remove to a warm platter. Add Cognac or wine to pan juice. Dissolve cornstarch in stock and add along with creme fraiche to pan. Simmer until thickened. Pour sauce over shellfish and garnish with basil sprigs.
Very simple and quick recipe from Paula Deen. Just remember to make the creme fraiche. (Really easy)
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Serving Size: 1 Serving (556g) | ||
Recipe Makes: 4 | ||
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Calories: 713 | ||
Calories from Fat: 397 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.1g | 59 % | |
Saturated Fat 25.4g | 127 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 346.5mg | 107 % | |
Sodium 786.8mg | 27 % | |
Potassium 1353.6mg | 36 % | |
Total Carbohydrate 31.5g | 9 % | |
Dietary Fiber 15.9g | 63 % | |
Sugars, other 15.6g | ||
Protein 55.5g | 79 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 713
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