Sauté the scallops then the shrimp over high heat in the oil for 1-2 minutes. Set aside. Deglaze the pan with the white wine. Slit the vanilla bean in half lengthwise, scrape out the seeds and add them to the pan. Add the peppercorns, lichees and hearts of palm. Fold in the cream and tarragon. Do not allow to boil. Reduce over medium heat just until the sauce thickens. Add the shellfish and finish cooking in the sauce for 3-5 minutes. Season and serve. Suggestion: basmati rice and asparagus with hazelnuts.

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12 scallops, size 10-20 12 fresh water shrimp, size 13-15 1/4 cup (60 mL) grapeseed oil 1/3 cup (80 mL) white wine 0.250 fresh vanilla bean 2 tsp. (10 mL) pink peppercorns 12 lichees, pitted and cut in half 8 hearts of palm, cut in four 1 cup (250 mL) 35% cooking cream 1/2 tsp. chopped, fresh tarragon salt and white pepper to taste