Active Time
20 MIN
Total Time
2 HR 20 MIN
Yield
Serves : 4 to 6

How to Make It

Step 1    

Melt the butter in a large saucepan. Add the paprika and a pinch of pepper. Add the scallops and cook over moderate heat for 2 minutes, stirring a few times. Add the shrimp and cook, stirring, for 1 minute. Add the cream and heat until steaming; do not boil. Remove the pan from the heat and let the stew stand for 2 hours.

Step 2    

Reheat the stew over low heat; do not boil. Season with salt and pepper and serve in bowls.

Make Ahead

The stew can be refrigerated overnight and gently reheated.

Suggested Pairing

France's Côtes-du-Rhône is typically associated with red wines, but the region produces some surprisingly good whites, too, blended from a range of varieties including Grenache Blanc, Roussanne, Viognier and Clairette, which are terrific with this creamy stew.

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