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