- 4 tablespoons unsalted butter
- 1/4 teaspoon sweet paprika
- Freshly ground pepper
- 1 pound sea scallops, halved horizontally
- 1 pound medium shrimp, shelled and deveined
- 1 quart light cream
- 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.
- Reheat the stew over low heat; do not boil. Season with salt and pepper and serve in bowls.
The stew can be refrigerated overnight and gently reheated.
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.