Blackened shrimp and scallops with spicy dijon cream sauce and 2022 François Lurton - Les Fumees Blanches Sauvignon Blanc
- Carlos Sarmiento
- May 4
- 2 min read
Looking for a savory, simple recipe that feels like a gourmet treat?
This shrimp and scallop dish is incredibly quick and easy to make—ideal for busy weeknights or spontaneous weekend dinners.
The result? A zesty, elegant seafood plate with a subtle French twist that looks as good as it tastes.
Don’t forget the wine pairing: A crisp selection from Domaines François Lurton elevates this dish into something truly sensational.
Let‘s get cooking!
Menu: Blackened shrimp and scallops with spicy dijon cream sauce.
Wine pairing: 2022 Les Fumées Blanche Sauvignon Blanc - Domaines Francois Lutron - Vin de France
Serves 2
Ingredients
Shrimp and scallops:
1 lb of Argentinian red shrimp https://wildforkfoods.com/products/argentine-red-shrimp-raw-ez-peel-16-20/
1/2 lb of sea scallops https://wildforkfoods.com/products/sea-scallops/
2 tablespoons olive oil https://partannafoods.com/collections/olive-oil?gad_source=1&gad_campaignid=20868095962&gbraid=0AAAAAqgNwzg30DyYXfXrmMMfIfuDO804H&gclid=EAIaIQobChMIqK33k-qJjQMVvi7UAR1l9yjSEAAYASAAEgKo6fD_BwE
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 lime, juiced
Sauce:
1/4 cup Dijon mustard
1 tablespoon lemon juice
1 teaspoon honey
2 garlic cloves, minced
1 red chili pepper, seeded and finely chopped
1 shallot, finely chopped
1 cup of heavy cream
1 tablespoon of butter
Salt and pepper to taste
Directions
Shrimp and scallops:
In a bowl, combine the shrimp and scallops, olive oil (only 1 tablespoon), paprika, salt, pepper, and cayenne pepper. Toss to coat. Let the salmon marinate for 5-10 minutes.
Using a cast iron or a large skillet, add one tablespoon of olive oil and pan-fry the shrimp and scallops on medium high heat until cooked through and slightly charred, about 3-5 minutes per side. Remove cooked seafood from pan and set aside.
Sauce:
Using the same cast iron pan or skillet, add butter and turn heat to medium low. As soon as butter begins melting, add garlic, shallots and chili pepper, cooking for 3-5 minutes.
Add lemon juice and stir. Then add Dijon mustard and honey, stirring well.
Add heavy cream, stir slowly and let simmer for 2 minutes. Add salt and pepper to taste.
Add cooked seafood to pan. Reduce heat, cooking for 2 additional minutes and then remove form heat. Serve immediately.
Serve it up!
On an individual plate, spoon a generous amount of shrimp and scallops with sauce to the center of the plate. You can garnish the plate with some toasted butter bread and some charred sweet peppers. You can also add some freshly chopped parsley on top of seafood.
Bon Apetit! Enjoy!
About the wine…
2022 Les Fumées Blanche Sauvignon Blanc - Domaines Francois Lutron - Vin de France
Tasting notes:
Bright, pale yellow color with green tints. The nose reveals typical notes of lemon, lime and grapefruit, with beautiful exotic fruits such as passion fruit and pineapple.
Grapes:
100% Sauvignon Blanc
Food pairing:
Aperitif, seafood, mussels, pike-perch fillet with dill, sole meunière, white meats.
Accolades:
2020 Silver Medal Anivin & Mondial du Sauvignon Blanc
2022 91 points Betanne & Desseauve
Silver Medal Mondial du Sauvignon Blanc
For more information, visit:
&
Instagram:
@fumeesblanches @pardelawinesusa @fumeesblanchesus
Special thanks:
Big thanks to my new friends at Domaines Francois Lurton/Pardela Wines for this sensational wine pairing collaboration and to Adrien Granel for making it possible. Merci Adrien!
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