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Preparation method:
1. Prepare the ingredients
Clean the scallops carefully.
Peel the shrimps if you haven't already done so.
Slice the mushrooms and finely chop the shallot.
2. Cooking the mushrooms
Heat a frying pan with the olive oil and 20 g of butter.
Add the shallots and let them sweat gently without coloring.
Add the mushrooms and brown them until lightly browned.
Season with a pinch of salt and pepper. Keep warm.
3. Cooking the scallops and shrimp
In the same frying pan, add the rest of the butter.
Sear the scallops for 1 minute on each side for a nice caramelization.
Then add the shrimp and brown them quickly (about 2 minutes).
Deglaze with the dry white wine, scraping the bottom of the pan to recover all the juices. Let reduce slightly.
4. Assembling the casserole
Add the crème fraîche to the frying pan. Mix well to bind the flavors.
Add the cooked mushrooms and simmer gently for 5 minutes.
Adjust the seasoning with salt, pepper, or a pinch of Espelette pepper to spice it up.
5. Serve
Divide the preparation into individual casseroles.
Sprinkle with chopped fresh parsley for a touch of color and freshness.
Serve immediately, accompanied by a good country bread.
⭐ Tips & tricks:
Gourmet variation: Add a tablespoon of grated parmesan to the cream for more creaminess.
Anticipation: Prepare the mushrooms and shell the shrimp in advance to save time in the kitchen.
Accompaniment: Serve with pilaf rice or green vegetables for a complete meal.
🍷 Food and wine pairing
A dry and fruity white wine like a Muscadet or a Chardonnay will perfectly enhance this dish.
🔪 Try this recipe and share your impressions! If you like this recipe, discover our other ideas for Main Dishes to enrich your gourmet notebook. 🍴
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