Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta

Name: Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta
Yield: 4 servings
Cuisine: American
Ingredients: 4 slices bacon, -- cooked over medium heat, then diced,save the fat; 2 cloves garlic -- finely chopped; 1 each shallot -- finely chopped; 4 ounces shiitake mushroom -- stemmed, sliced thin; 1/4 teaspoon tarragon; To taste salt; To taste black pepper; 2 ounces sherry; 1 cup shrimp stock or clam juice; 2 cups heavy cream; 8 ounces 16-20 shrimp, peeled deveined (most any size shrimp will work); 8 ounces scallop, large; 12 ounces dry pasta, cook per directions on the package

@chefcraig @chefcraigswoodcrafts

Falls Church

This dish inspired me to go to Culinary School.

@chefcraig @chefcraigswoodcrafts

Falls Church

This dish inspired me to go to Culinary School.

Saved

Ingredients

4 servings

4 slicesbacon, -- cooked over medium heat, then diced,save the fat
2 clovesgarlic -- finely chopped
1each shallot -- finely chopped
4 ouncesshiitake mushroom -- stemmed, sliced thin
1/4 teaspoontarragon
To tastesalt
To tasteblack pepper
2 ouncessherry
1 cupshrimp stock or clam juice
2 cupsheavy cream
8 ounces16-20 shrimp, peeled deveined (most any size shrimp will work)
8 ouncesscallop, large
12 ouncesdry pasta, cook per directions on the package

Saved

Steps

1

In a large sauce pot cook the bacon do not burn. Save the fat
Sauté the shallots and garlic and mushrooms and lightly season with salt and pepper until a light golden-brown color.
2

Add the tarragon
3

Deglaze with the sherry and shrimp stock. Let the liquid reduce by half then add the heavy cream and reduce until it starts to thicken and coat the back of a spoon.
4

Then add the seafood and bacon then let simmer 4-5 minutes until seafood is cooked.
5

Adjust the seasoning as needed.