Scallops-shell and shrimp in creamy sauce, with vegetables, rice and crispy Parmesan

by Luis Sousa,

  • 180g scallops
  • 80g shrimps
  • 30cl cream
  • 10g French garlic
  • 15g baby carrot
  • 15g baby fennel
  • 20g asparagus
  • 10g Parmesan
  • 5g salt
  • 3cl Cognac
  • Crispy layer of Parmesan

Season the scallops and the shrimps and sauté till lightly cooked.

Flame with Cognac and add the French garlic and cream.

Pre-cook the rice; add a vegetable stock and cubed vegetables.

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