Pan Seared Scallops topped with Seared Shrimp
Pan Seared Scallops topped with Pan Seared Shrimp and served with a Citrus Butter Sauce
Ingredients
Serves 2
4 U10 Scallops
4 Medium Sized Shrimp, peeled with tails intact
Salt to taste Pepper to taste
Oil, flavorless, canola, grape seed, ect
Citrus Butter Sauce
1/4 Cup White Wine, what ever wine you prefer
1 Lemon
1 Lime
1/2 Cup Heavy Cream
4 Tbl Cold Butter
Lime Zest
Heat a non-stick pan over high heat. Salt and Pepper the scallops and shrimp to taste on each side.
Add 1/2 tablespoon of oil to the pan and swirl the oil. The pan should be hot and the oil just beginning to make. Lay the scallops in the pan in a clockwise-circle and away from you. Let the scallops sear, untouched for 90 seconds. Using tongs gently lift the first scallop and check the sear. it should be beautifully brown. If not, let it sit for another 30 seconds.
Turn the scallops over in the order you placed them in the pan, and again, away from you to prevent and oil splash. Add the shrimp to the pan. Let the scallops sear again for 60 seconds and take a look at the sear. They should be done. Remove the scallops from the pan and place on a plate to rest. Turn the shrimp and cook for an additional 45 seconds. Remove the shrimp and place on the plate with the scallops.
Place a pan on the heat and let it get up to heat over medium high heat. Add the wine, add the juice of 1/2 of a lemon and 1/2 of a lime. Let the liquid reduce by half. Then add the heavy cream. Let the cream come to a slow boil. Turn the heat down to medium. Using a silicone spatula, stir to combine the cream. Reduce the liquid by 1/4. Turn off the heat and add the butter and combine. Do not let the mixture come back to a boil or the sauce will break or separate. After the butter is combine, taste and adjust the seasoning if necessary.
Add your butter sauce to a plat and place 2 scallops on top and then place 2 shrimp on top of the scallops. Spoon a small dribble of butter sauce over the shrimp and scallops and then using a microplane or a fine grater, zest a lime over the top.
