Recipe: St Jacques and Pink Shrimp

1 sauté the scallops and shrimp in butter for 3 minutes.
remove them and set aside

2 prepare a broth with vegetables (leek, carrot, turnip and onions)

3 in a saucepan, melt butter, add flour, and mix.

4 incorporate the broth gradually, stirring constantly, when your sauce is ready, add the champagne or white wine, the clementine juice and continue stirring. then add the crème fraîche and lastly the egg yolk. salt and pepper to taste.

5 place scallops and shrimp in each plate and cover with sauce.
arrange a few slices of clementines and 2 sprigs of chives on top.
it's ready, enjoy!