The Food Show
Shrimp and Scallops Stroganoff
Melt the butter in a saucepan over medium-low heat until it bubbles.
Place shrimp and the scallops in the pan and saute briefly, until the shrimp turn pink.
Add all the other ingredients, along with salt and pepper to taste, and allow to come to a simmer while stirring lightly.
Reduce slightly until the sauce thickens enough to cling to the seafood. Add the pasta to the pan and toss to coat. Do not add Parmesan cheese, no matter how much you want to!
3 Tbs. butter
24 medium-large shrimp, peeled
16 large, dry-packed sea scallops, sliced in half crosswise
1 cup fish or shrimp stock
1/2 cup dry white wine
1/2 tsp. dried thyme
1 tsp. fresh or dried dill
1 cup sour cream
Juice of one lemon
Salt and pepper
1 1/2 cups cooked rice or orzo pasta