Recipe by Chef Will Manson of the Beachhouse Restaurant
Ingredients:
Shrimp 3 ea
Scallops 3 ea
Olive oil 2 oz
Sambucca 2 oz
Heavy cream 4 oz
Vegetable julienne garnish
Puff pastry garnish
Method:
Season shrimp and scallops with salt and pepper. Sauté in olive oil. Add sambucca liquor and flambé. Add heavy cream and reduce by half. Sautee vegetable julienne and plate in the middle. Surround vegetable medley with shrimp, scallops and sauce. Garnish with puff pastry Fleurons. Enjoy!
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