PENSACOLA BAY WHITE SCAMPI AND “SALT AND PEPPER” SCALLOPS

Nancys-Scallops_BIG

 

NANCY’S HAUTE AFFAIRS
GUS SILVOS
 

4 large shrimp, peeled and deveined
4 large scallops
4 oz. shrimp stock
2 oz. butter
1 Tbsp. shallots, chopped
Sea salt, to taste
1 tsp. red pepper, small dice
1 tsp. green pepper, small dice
1 cup mashed potatoes
2 oz. Sweet Home Farm Elberta cheese, grated
1 oz. heavy cream
1 Tbsp. olive oil

Season and sear shrimp and scallops in olive oil. Remove and keep warm. Add shallots and shrimp stock to pan and reduce. Finish with butter. Add cheese to mashed potatoes and blend to incorporate. Add heavy cream. Season to taste. Place scoop of potatoes on center of plate. Put sauce around potatoes. Set shrimp and scallops on sauce. Garnish with diced peppers.