Scallop and Shrimp a la Nage

James Peterson's Glorious French Food cookbook has a lot of technique information. However, overall it's not the easiest book for practical cooking. So, when I read about the scallops and shrimps a la nage, but needed a simpler approach, I did some hunting about and studied several other recipes

Cooking a la nage means poaching food, usually seafood, in a court bouillon. There are several different approaches to this style of dish. Jacques Pepin has a version done with red snapper. There are also a number of variations that use salmon. And many with shellfish, including shrimp, scallops, crawfish, and lobster.

Scallop and Shrimp a la Nage

6 ounces large cooked shrimp
6 ounces scallops
1 oz olive oil
1 oz butter
1 shallot, chopped
2 cloves garlic, chopped
1/4 tsp dried thyme
salt and pepper, to taste
1 oz cognac (or Armagnac)
1/2 cup vermouth
1/2 cup vegetable broth
1/2 cup heavy whipping cream

Heat the oil and butter. Saute the shallot, garlic and thyme until shallot begins to soften. Add the shrimp and saute until half cooked. Add the scallops and salt and pepper and saute for 30 seconds. Flambe with the Armagnac and saute for another 20 seconds. Add the vermouth and vegetable broth and let simmer until reduced to half. Lower the heat and add the heavy whipping cream. Season as desired. Serve immediately.

Notes: This came out amazing. Even if I do say so myself. I'm usually one of the harshest critics of my cooking but I was just delighted with this. The texture of the soup, the taste. I'd like to try making it again, but perhaps one of the other versions next time.