French Surf & Turf Part Deux! Garlicky Scallops and Prawns with Venison and Roquefort Butter

Garlicky Scallops and Prawns (Fruits de Mer a la Provencale)

6 lg scallops

8-10 lg or jumbo shrimp, peeled and de-veined

2-3 Tbsp olive oil

1 garlic clove, finely chopped

1 Tbsp fresh basil, chopped

2-3 Tbsp lemon juice

2 Tbsp all-purpose flour for dusting

Salt and freshly ground black pepper to taste

Directions: Rinse scallops under sold water to remove sand or grit and pat dry with paper towels; cut in half cross-ways (horizontally). Season scallops and shrimp with salt and pepper and dust lightly with flour, shaking off excess. Heat olive oil in a large frying pan over high heat and add scallops and shrimp. Reduce the heat to medium high and cook for two minutes, then turn the scallops and shrimp and add garlic and basil to the pan, shaking the pan to distribute the basil evenly. Cook for a further two minutes until just golden and firm to the touch. Sprinkle with lemon juice and toss to blend.

Venison With Roquefort Butter (Chevreuil au Roquefort)

12 oz venison tenderloin

1 garlic clove, finely chopped

4 Tbsp brandy

3 Tbsp unsalted (sweet) butter

1 1/2 oz Roquefort cheese (If you can’t find Roquefort, use any mild blue cheese. Danish Rosenbourg is generally available)

Freshly ground black pepper to taste

Directions: Put the venison tenderloin in a glass bowl. Sprinkle with pepper and add garlic and brandy. Cover the dish and refrigerate for up to four hours. Using a fork mash together the cheese and 2 Tbsp of the butter, or blend them in a food processor. Shape the mixture into a log, wrap in plastic and chill until needed. Heat the remaining tablespoon of butter in a heavy frying pan over medium high heat. Remove the meat and reserve the marinade. Add the venison to the pan and cook for about five minutes, turning once, until the meat is springy to the touch for medium rare or firmer for more well done. Then transfer the tenderloin to a warm plate. Add the reserved marinade to the pan and bring to a boil, scraping the base of the pan. Cut the tenderloin into one inch slices, pour the pan sauce over the meat, then top with  one to two slices of the refrigerated Roquefort butter.

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