Scallops And Shrimp Sambuca


  • 1 oz sliced fennel
  • 1 oz sliced carrot
  • 1 oz sliced celery
  • 1/2 lb jumbo butterfly shrimp
  • 1 tbsp butter
  • 1/2 lb bay scallops
  • salt and pepper
  • 1 oz Sambuca
  • 3 oz heavy cream
  • 1 sprig dill


Blanch the fennel, carrots, and celery. Refresh in cold water, drain and reserve.

Sauté the shrimp in the butter over high heat for 1 minute. Add the scallops and for 30 more seconds. Season the shellfish with salt and pepper, remove and reserve in a warm place.

Deglaze the pan with the Sambuca then add cream. Boil and reduce until the sauce thickens. Add the vegetables, scallops, and shrimp to the pan and simmer until the shellfish is done, approximately 2 minutes.

Serve the vegetables and shellfish mounded on a warm plate.

Yield: one 9 oz. serving