Half french, half italian

Scallops & prawns in a creamy lemon-butter sauce.

In french, we call it "fricassée" or "poêlée" (literally "who comes from the pan"). Looks fancy, but dead easy to do: heat a pan to fuming point and quick sear the scallops for 30sec. on each face. Bring the heat down and add the prawns and sear for an extra 30sec. Add a dash of dry white wine (like a Muscadet), a good dollop of double cream and shake the pan to mix. Then add a few cubes of cold butter in the sauce and mix gently until the butter is completely incorporated, The sauce should have a nice gloss. Add a bit of lemon juice for tartness, chopped chives, salt and white pepper. Serve in a hot plate. This dish takes 5min. to do. Really!

To go along...

This (great) italian wine is has a mineral & complex taste. Gold-yellow in appearance. Bouquet of broom and almond blossoms, of peach, apricot, camomile, vanilla, concluding with pungent sage and rosemary. Its character is immediately clear upon entrance: dry and quite smooth, with a fine supportive structure, while crisp fruit gives both vibrancy and length. The perfect accompaniment for dishes like risottos, fishes, scallops, and crab. (for finnish readers, can be found in Alko at a price of around 23€ - bargain for the quality)