Scallops and Shrimp, Orange-Glazed Fennel and Spinach, and Tarragon Cream Sauce Recipe

Scallops and Shrimp, Orange-Glazed Fennel and Spinach, and Tarragon Cream Sauce Recipe

  • Tarragon Cream Sauce:
  • 2 tablespoons butter
  • 4 small shallots, minced
  • 1/2 cup dry white wine
  • 3/4 cup milk
  • 1/4 cup heavy whipping cream
  • 3 tablespoons finely chopped fresh tarragon
  • salt to taste
  • Greens:
  • 2 tablespoons butter
  • 2 fennel, trimmed and sliced
  • 1 blood orange, juiced
  • 12 ounces fresh spinach
  • Scallops and Shrimp:
  • 12 jumbo shrimp
  • 12 sea scallops
  • salt and ground black pepper to taste
  • 5 tablespoons butter
  1. Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir shallots until translucent, about 5 minutes. Pour in white wine; simmer until reduced by almost half. Strain out shallots; discard.
  2. Pour milk, heavy cream, and tarragon into the saucepan; simmer until slightly thickened, about 5 minutes. Season with salt. Reduce heat to low and cover to keep warm.
  3. Melt 2 tablespoons butter in a skillet over medium heat. Cook and stir fennel until slightly softened, about 5 minutes. Pour in orange juice; simmer until slightly reduced, about 3 minutes. Stir in spinach. Reduce heat, cover skillet, and cook spinach until softened, about 5 minutes. Stir well. Remove from heat and keep covered.
  4. Season shrimp and scallops with salt and pepper.
  5. Melt 2 1/2 tablespoons of butter in a cast-iron skillet over medium heat. Add scallops; cook until browned, about 2 minutes. Flip and cook on the second side for 1 minute. Add remaining butter and shrimp to the skillet; cook until shrimp turns pink, 3 to 4 minutes.
  6. Spoon some of the cream sauce onto each serving dish. Divide fennel and spinach mixture evenly among dishes. Arrange 3 scallops and 3 shrimp in a spiral over the fennel and spinach mixture.
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