• Make-Ahead
• Staff Favorite

Ingredients

1. 4 tablespoons unsalted butter
2. 1/4 teaspoon sweet paprika
3. Freshly ground pepper
4. 1 pound sea scallops, halved horizontally
5. 1 pound medium shrimp, shelled and deveined
6. 1 quart light cream
7. Salt

Directions

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.
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.