0:07
well son let's get started with today's
0:09
meal and you know why I thought the
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first dish that we would do would be the
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shrimp and scallop fresh now we're gonna
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start by making a creme fraiche and it
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sounds like a very fancy title but it's
0:22
so so simple we're gonna take 1 cup of
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heavy whipping cream okay you're gonna
0:28
have to walk me through this I've never
0:29
done this before oh well it's just
0:30
really really nothing to it and then
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we're gonna stir 2 tablespoons of sour
0:36
cream into the heavy cream and then
0:40
we're just going to cover it and set it
0:43
downtown or leave it room temperature
0:45
for 12 to 24 hours and it's gonna
0:48
thicken and it's gonna be delicious and
0:51
this is what we're gonna use to finish
0:53
off our dish now over here
0:55
I'm gonna melt 1/2 a stick of butter all
0:59
right so while our butter is melting
1:01
Jamie if you would take our shrimp and
1:03
scallops and just season them please
1:06
with a salt and pepper
1:07
all right net to this Jamie I'm gonna
1:10
add the juice of one lemon and three
1:16
cloves of fresh minced garlic what we're
1:20
gonna do at this point is we're just
1:22
gonna sauté off our seafood and you'll
1:24
want to start with the scallops because
1:26
they're bigger than the shrimp and
1:28
they'll take a little longer so you're
1:31
just you're gonna eyeball these two when
1:33
they're done are we gonna cook these all
1:35
the way through or no they're doing now
1:37
in fact you can take them up I have you
1:40
a slotted spoon over there and just dip
1:43
them up and put them in that plate will
1:44
you turn that fire off
1:52
okay and just make sure you leave all
1:54
that juice in there those smells so good
2:01
yeah we're gonna quickly finish up this
2:06
dish all right son I got your little
2:08
chicken stock right there I've got you
2:10
some cornstarch we're gonna mix that
2:13
with that chicken stock this is just
2:15
slurry that's gonna tighten up our sauce
2:17
all right now have a little cognac here
2:19
and I'm gonna pour that in and then I'm
2:23
gonna add 1/2 a cup of the creme fraiche
2:28
and if I need to then I'll add some more
2:32
in a minute now let's just put your
2:34
shrimp and scallops back mm-hmm back in
2:39
there just jump them in there I think
2:43
I'm gonna just add a little basil yes
2:49
and we're gonna taste it and I'll fix us
2:52
some angel hair pasta or whatever kind
2:55
of pasta you won't in a little while
2:57
how's that just a little bit for me
3:15
gosh just a little bit he's not gonna be
3:28
any laughs a Brooking michael well we
3:31
love them but let's don't take it too
3:34
cheers mom cheers to you son and
3:39
Oh what newlywed Oh Thank You same to
