Scallop and Shrimp Stew
A hearty stew • Serves 2-4
|1 to 1 1/4 pound sea scallops (about 16) cut in half|
|4 Tablespoons unsalted butter|
|1/4 teaspoons Sweet Paprika|
|1 pound Maine shrimp|
|1 quart light cream|
Melt butter in a large saucepan. Add the paprika, a dash of pepper and the scallops and cook over medium heat for 2 minutes, stirring occasionally. Add the shrimp and cook for 1 minute stirring occasionally. Add the cream and heat until steaming; but don’t boil. Remove the pan from the heat and let the stew cool for 2 hours. Before serving, reheat the stew over low heat; do not boil. Season with salt and pepper and serve in bowls.