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Chef Willy Coln created this dish to provide something elegant with seafood during his annual Oktoberfest celebration. Although this is an incredibly rich dish, with no small amount of butter and cream, the flavors of the shrimp and scallops are not overwhelmed. The dish is served over rice, which makes the scoop-up-every-drop sauce go a bit farther.
- 3 Tbs. butter
- 24 medium-large shrimp, peeled and deveined
- 36 bay scallops (the little ones)
- 1 cup fish or shrimp stock
- 1/2 cup dry white wine
- 1 tsp. dried thyme
- 1 cup sour cream
- Juice of one lemon
- Salt and pepper
- 1 1/2 cups cooked rice
1. Melt the butter in a saucepan over medium-low heat until it bubbles.
2. Place shrimp and the scallops in the pan and saute briefly, until the shrimp turn pink.
3. Add all the other ingredients, along with salt and pepper to taste, and allow to come to a simmer.
4. Reduce slightly until the sauce thickens enough to cling to the seafood.
Serve over cooked rice. Serves four.