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Recipe by: haidi-rania
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See below ingredients and instructions of the recipe
4 tb Unsalted butter 12 Bay scallops
1/2 c Fish stock 12 md Shrimp, peeled and deveined,
2 tb Azafran Tails left on
1 c Heavy cream 6 Blue cornmeal piki breads
Melt the butter ina saucepan over moderate heat. Add the fish stock
and bring to a boil. Add 1 tablespoon of the azafran and reduce the
heat. Simmer 3 minutes, then slowly stir in the cream. Simmer until
thick and reduced by about one third.
Add the scallops to the sauce and simmer over medium heat 2 minutes.
Add the shrimp and simmer 2 minutes more, until the shrimp are cooked.
Pour some of the sauce across the middle of each of 6 large heated
serving plates. Place a Piki bread on top, with shrimp and scallops
on either side. Garnish with the remaining azafran. ***************
Blue corn varies in color from bluish gray to almost black and is
still an important crop to the Hopis today.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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