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.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.