Ingredients

　　1/2 cup crème fraîche

　　1 pound shrimp, cleaned, peeled, and deveined

　　1 pound fresh sea scallops

　　4 tablespoons (1/2 stick) butter

　　Juice of 1 lemon

　　3 cloves garlic, minced

　　1 tablespoon cognac or wine

　　1 tablespoon cornstarch

　　2 tablespoons fish or chicken stock

　　4 sprigs fresh basil

Crème Fraîche

　　2 tablespoons sour cream

　　Prepare crème fraîche ahead of time by combining heavy cream and sour cream. Cover with plastic wrap and let stand at room temperature for 12 to 24 hours. Clean and devein shrimp, leaving tails on. Pat scallops dry with paper towels. Melt butter in a large skillet. Add lemon juice and garlic. Place shrimp and scallops in butter and sauté until scallops are opaque, 3 to 4 minutes per side. Remove to a warm platter. Add cognac or wine to pan juice. Dissolve cornstarch in stock and add along with crème fraîche to pan. Simmer until thickened. Pour sauce over shellfish and garnish with basil sprigs.

　　Paula Deen's Kitchen Classics