Olive oil 2 tbsp
Shallots finely diced
Garlic finely diced
Asparagus tips
Mushrooms sliced
Crawfish tailmeat
1 Tbsp Cajun Season (with no salt)
Deglaze with white wine
Add heavy cream
Add shredded Smoked gouda
Add a little parmesan
Use white wine to adjust thickness.
Heat sauce thru.
On flat top or skillet
Sear scallops and shrimp
Plate scallops and shrimp and top with sauce..
Serve over a grit cake or a mushroom polenta cake.
