Directions:
- Prepare creme fraiche ahead of time by combining heavy cream and sour cream. Cover with plastic wrap and let stand at room temperature for 12 to 24 hours.
- Clean, peel and devein shrimp, leaving tails on. Pat scallops dry with paper towels and season with salt and pepper.
- Melt butter in a large skillet. Add lemon juice and garlic. Place shrimp and scallops in butter and saute until scallops are opaque, 3 to 4 minutes per side. Remove to a warm platter.
- Add Cognac or wine to pan juice. Dissolve cornstarch in stock and add along with creme fraiche to pan. Simmer until thickened. Pour sauce over shellfish and garnish with basil sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 713.63 Kcal (2988 kJ) | ||
| Calories from fat | 414.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.03g | 71% | |
|---|---|---|---|
| Cholesterol | 186.02mg | 62% | |
| Sodium | 2081.59mg | 87% | |
| Potassium | 528.73mg | 11% | |
| Total Carbs | 42.62g | 14% | |
| Sugars | 0.46g | 2% | |
| Dietary Fiber | 1.64g | 7% | |
| Protein | 34.3g | 69% | |
| Vitamin C | 8.8mg | 15% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.5mg | 14% | |
| Calcium | 84.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 232.32 Kcal (973 kJ) | ||
| Calories from fat | 134.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.98g | 71% | |
|---|---|---|---|
| Cholesterol | 60.56mg | 62% | |
| Sodium | 677.65mg | 87% | |
| Potassium | 172.12mg | 11% | |
| Total Carbs | 13.87g | 14% | |
| Sugars | 0.15g | 2% | |
| Dietary Fiber | 0.54g | 7% | |
| Protein | 11.17g | 69% | |
| Vitamin C | 2.9mg | 15% | |
| Iron | 0.8mg | 14% | |
| Calcium | 27.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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