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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.

Spinach Flan

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.



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