16 large scallops
16 large shrimp
1/4 cup (50 mL) olive oil
1/2 cup (125 mL) Irish Mist liqueur
3 tablespoons (45 mL) diced onion
1 cup (250 mL) sliced button mushrooms
2 cups (500 mL) heavy cream (32% MF)
Salt and pepper to taste
4 teaspoons (20 mL) chopped parsley
Dry scallops and shrimp on paper towels. In a large pan, heat oil and Irish Mist; sear shellfish until 3/4 done, about 3 minutes, turning once. Remove and keep warm.
Add onion and mushrooms to pan; cook until limp. Stir in cream and cook gently until liquid is reduced and slightly thickened. Season to taste with salt and pepper.
Return scallops and shrimp to pan to finish cooking, about 2 minutes. Stir in parsley. Serve over rice pilaf or pasta.
Makes 4 servings.