SCALLOPS AND SHRIMP IN PEPPERCORN CREAM SAUCE

Put peppercorns in a ziplock bag and smash with a rolling pin or meat pounder until crushed.  Set aside.

Heat the olive oil in a large skillet over medium high heat until almost smoking.

While the oil heats, place the scallops on a cutting board and pat dry with paper towels.  Remove the tough muscle from the side of each scallop if it is still attached.  Season them with the salt and pepper and roll on the cutting board to coat. Place them in the hot oil, being careful not to crowd them in the pan (or they will steam instead of sear).  Cook for 2 minutes on the first side until they have a golden brown sear.  Flip and sear on the other side for 1-2 minutes until just barley cooked through.  Cook time will depend on the size of the scallops and they will finish cooking in the sauce.  Remove to a plate and set aside.

If the shrimp were frozen, drain any liquid from the bag into a small bowl and add the shrimp to the pan drippings from the scallops.  Cook for 2-3 minutes, tossing occasionally with a spatula, until they are pink, just cooked through, and have a light sear.  Remove to the plate with the scallops.

Add the butter to the pan drippings from the scallops and shrimp and melt over medium high heat.  Add the Dijon mustard to the pan and whisk until it bubbles. Pour in the brandy. Whisk the Dijon and brandy together, scraping up any brown bits from the drippings.  Let it bubble for 1-2 minutes, allowing the brandy to reduce by about half.

Pour in the beef stock, heavy cream, the crushed peppercorns, and salt. Whisk it all together and bring to a boil.  Reduce to a low boil and let the sauce bubble and reduce for 8-10 minutes, stirring frequently, to thicken.

Add the scallops and shrimp to the sauce along with any reserved shrimp liquid and juices that have formed on the plate.  Stir to combine.

Serve the sauce over beef, chicken, or fish… I served it over prime rib for Mother’s Day and it got rave reviews!!