Serves 4. Adapted from On Cooking: A Textbook of Culinary Fundamentals
4 oz / 120g fennel, julienned
4 oz / 120g carrot, julienned
4 oz / 120g celery, julienned
1 lb small shrimp, shelled and deveined
1 lb bay scallops
4 tbsp butter
salt and pepper
½ cup Sambuca liqueur
1½ cups heavy cream
2 tbsp olive oil
1 small onion, chopped
2 cups basmati rice
3½ cups chicken stock
salt and pepper
In a large pot, heat the oil on medium heat. Add the onion and cook, stirring occasionally, until brown around the edges, about 10 minutes. Add the rice, and stir until the rice is coated with the oil. Add the stock, bring to a boil, then cover. Reduce the heat to low and cook for 15 to 20 minutes, or until the rice is tender.
Sauté the shrimp in the butter over high heat for 1 minute. Add the scallops and sauté for another 30 seconds. Season, remove & reserve in a warm place.
Deglaze the pan with Sambuca. Add the cream. Boil and reduce until the sauce thickens (about 10 minutes). Add the vegetables, scallops, and shrimp and simmer until the shellfish is done, about 2 minutes. Adjust seasonings.
Serve with the rice on the side.
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