Traditional blue corn piki bread w/scallops & shrimp

6 servings

Ingredients

Quantity Ingredient
4 tablespoons Unsalted butter
½ cup Fish stock
2 tablespoons Azafran
1 cup Heavy cream
12 Bay scallops
12 mediums Shrimp, peeled and deveined,
Tails left on
6 Blue cornmeal piki breads

Directions

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. ***************

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