Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Noix de St Jacques crevettes à la crème avec du riz

Scallops and Shrimp in Cream Sauce with Rice

Name: Scallops and Shrimp in Cream Sauce with Rice
Total time: 240 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 10 1/2 oz shrimp (300 g); 10 1/2 oz sea scallops (300 g); A few drops of soy sauce; 1 cup heavy cream (1 small carton, about 8 oz or 200 ml); 4 tablespoons Thai seasoning; Salt

Charlotte Martinaud @shanel_chacha17

Les Eduts, Nouvelle-Aquitaine, France

Scallops and Shrimp in Cream Sauce with Rice

Charlotte Martinaud @shanel_chacha17

Les Eduts, Nouvelle-Aquitaine, France

Saved

Ingredients

4 minutes

Serves 4 servings

10 1/2 ozshrimp (300 g)
10 1/2 ozsea scallops (300 g)
A fewdrops of soy sauce
1 cupheavy cream (1 small carton, about 8 oz or 200 ml)
4 tablespoonsThai seasoning
Salt

Saved

Steps

4 minutes

1

Thaw the shrimp and scallops, then pat them dry to remove excess water.
2

Melt a small piece of butter in a skillet and sauté the seafood.
3

When the seafood starts to cook through, add salt, soy sauce, Thai seasoning, and cream. Cook for 3 minutes.
4

Just before serving, reheat for another 2 minutes and serve with rice.