Shrimp and Scallops with Spinach Flan Recipe

Shrimp and Scallops with Spinach Flan

Ingredients

Shrimp and Scallops
• 1/2 cup heavy cream
• 12 scallops u10
• 24 shrimp 13-15 count
• 3 tsp paprika
• 1/2 cup olive oil
• 1/4 lb fresh sorrel
• 2 cups fish stock
• 1/4 cup roux
• 6 bamboo skewer
Spinach Flan
• 2 oz butter
• 1/2 qt. heavy cream
• 1/2 qt. half & half
• 1 lb bag of spinach
• 1/4 tsp. nutmeg
• 6 whole eggs

Instructions

Shrimp and Scallops
1. In a bowl, mix shrimp, scallops, paprika and olive oil; salt & pepper to taste.
2. Bring to a boil the fish stock, add roux to thicken and then add cream.
3. Put 4 shrimp and 2 scallops on each skewer
4. Julienne sorrel leaves, slice thinly and sautée until cooked. Add to the sauce
5. Cook scallops & shrimp until done
Spinach Flan
6. Cook spinach in butter for 5 minutes, let cool
7. Mix spinach with the cream, half & half and egg
8. Coarsely chop the spinach and add to cream mixture
9. Add nutmeg and salt & pepper to taste
10. Put mixture into 4 oz. aluminum cups and bake at 350 degrees for 27 minutes