4 tb Unsalted butter 12 Bay scallops
1/2 c Fish stock 12 md Shrimp, peeled and deveined,
2 tb Azafran Tails left on
1 c Heavy cream 6 Blue cornmeal piki breads
Melt the butter ina saucepan over moderate heat. Add the fish stock
and bring to a boil. Add 1 tablespoon of the azafran and reduce the
heat. Simmer 3 minutes, then slowly stir in the cream. Simmer until
thick and reduced by about one third.
Add the scallops to the sauce and simmer over medium heat 2 minutes.
Add the shrimp and simmer 2 minutes more, until the shrimp are cooked.
Pour some of the sauce across the middle of each of 6 large heated
serving plates. Place a Piki bread on top, with shrimp and scallops
on either side. Garnish with the remaining azafran. ***************
Yields
6 servings
