Shrimp and Scallops Stroganoff
Chef Willy Coln–now retired and living happily in Slidell–created this dish to serves as a light, seafood-based dish during his famous Oktoberfest celebrations in his restaurants if the 1980s and 1990s. No reason to relegate it only to the fall, though. Although this is an incredibly rich dish, with no small amount of butter and cream, the flavors of the shrimp and scallops are not overwhelmed. The dish is served over rice, which makes the scoop-up-every-drop sauce go a bit farther. The “Stroganoff” reference owes to the large amount of sour cream in the sauce.
- 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
1. Melt the butter in a saucepan over medium-low heat until it bubbles.
2. Place shrimp and the scallops in the pan and saute briefly, until the shrimp turn pink.
3. Add all the other ingredients, along with salt and pepper to taste, and allow to come to a simmer while stirring lightly.
4. 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!