Shrimp and Scallop Fresh

Welcome to Paula's Home Cooking today, y'all

Just the thought of today's show, talking about it, getting the menus up for today

made me soft and gooshy inside. Because guess what the title and the theme of today's show is

It's all about newlyweds. Which Jamie and I happen to be newlyweds

And he's even a newer newlywed than I am. How long now? Listen to him

He's like a sick puppy. Almost three months. Almost three months. But, you know, I can understand

because you've got a beautiful, beautiful, sweet wife. Greatest day of my life

I'm so glad. And you know what? Fifty years from now, I hope y'all feel the same way about each other

Fifty years for me and Michael. I don't think we'll ever make it

But you know what? I'm planning on celebrating our marriage by the month

So hopefully we'll make 50 months. Cause I don't think I'll be around in 50 years

Well son let get started with today meal And you know what I thought the first dish that we would do would be the shrimp and scallop fresh Now we going to start by making a creme fraiche and it sounds like a very fancy title

but it's so, so simple. We're going to take one cup of heavy whipping cream

Okay, you're going to have to walk me through this. I've never done this before. Oh, it's just really, really nothing to it

and then we're going to stir two tablespoons of sour cream into the heavy cream

and then we're just going to cover it and set it down on the counter, leave it at room temperature

for 12 to 24 hours and it's going to thicken and it's going to be delicious and this is what we're

going to use to finish off our dish. Now over here I'm going to melt a half a stick of butter

All right, so while our butter is melting, Jamie, if you would take our shrimp and scallops

and just season them, please, with the salt and pepper. All right, now to this, Jamie, I'm going to add the juice of one lemon

and three cloves of fresh minced garlic. What we're going to do at this point is we're just going to saute off our seafood

And you want to start with the scallops because they bigger than the shrimp and they take a little longer So you just you going to eyeball these to when they done

Yeah. Are we going to cook these all the way through? No, they're done now. In fact, you can take them up

I have you a slotted spoon over there and just dip them up and put them in that plate

Will you turn that fire off? Okay, and just make sure you leave all that juice in there

Those smell so good. Yeah. We're gonna quickly finish up this dish

All right, son, I got you a little chicken stock right there. I've got you some cornstarch

We're gonna mix that with the chicken stock. This is just a slurry that's gonna tighten up our sauce

All right, now I have a little cognac here, and I'm gonna pour that in

And then I'm gonna add a half a cup of the creme fraiche

And if I need to, then I'll add some more in a minute

Now let's just put your shrimp and scallops. Back? Mm Back in there just dump them in there I think I going to just add a little basil to this

And we're going to taste it. And I'll fix us some angel hair pasta

or whatever kind of pasta you want in a little while. How's that? That's good. Just a little bit for me

Gosh. Just a little bit for me. There's not going to be any left for Brooke and Michael

Well, we love them, but let's don't take it too far. Cheers, Mom

Cheers to you, son. And congratulations. On what? Newlywed. Oh, thank you

Same to you. Mm-hmm. Mm-mm-mm. Mm. Mm. Mm. I love this