Shrimp and Scallops with Spinach Flan Recipe from Les Chefs de France
½ cup heavy cream
12 scallops u10
24 shrimp 13-15 count
3 tsp paprika
½ cup olive oil
¼ lb fresh sorrel
2 cups fish stock
¼ cup roux
6 bamboo skewers
Yield: 6 servings
In a bowl, mix shrimp, scallops, paprika and olive oil; salt & pepper to taste.
Bring to a boil the fish stock, add roux to thicken and then add cream.
Put 4 shrimp and 2 scallops on each skewer.
Julienne sorrel leaves, slice thinly and sauté until cooked. Add to the sauce.
Cook scallops & shrimp until done.
2 oz butter
½ qt. heavy cream
½ qt. half & half
1 lb bag of spinach
¼ tsp. nutmeg
6 whole eggs
Cook spinach in butter for 5 minutes, let cool.
Mix spinach with the cream, half & half and egg.
Coarsely chop the spinach and add to cream mixture.
Add nutmeg and salt & pepper to taste.
Put mixture into 4 oz. aluminum cups and bake at 350˚ for 27 minutes.