Pan seared Shrimp and Scallops with shrimp bisque

This is an amped up version of another dish I posted on this site. Tried to spruce it up a little since it was for our anniversary. The sauce was rich and flavourful. Not overcooking the seafood is key. The truffles took the flavours and aroma to another level. We really enjoyed this one, hope you will too!

Shrimp, scallops and breaded slipper lobster in a shrimp bisque and black summer truffles

Ingredients for 2
6 king tiger prawns - shelled and deveined (reserve the shells and heads)
6 scallops - with shells removed

For the sauce
1 tablespoon butter
1/2 yellow onion - roughly chopped
1 carrot - roughly chopped
1 stalk of celery - roughly chopped
2 cloves garlic - sliced/roughly chopped
1/2 teaspoon black peppercorns
Pinch of cyanne pepper
2 sprigs of thyme
2 sprigs Italian parsley
1 teaspoon tomato paste
1/4 cup dry white wine
1/4 cup cognac
1/4 cup single/whipping cream
2 cups chicken or fish stock

For garnish
Few stalks of chives for garnish
Few slices of black summer truffles (optional)
Drizzle of black truffle oil (optional)

To make the sauce:
1. In a small saucepan over medium heat, cook the prawn shells and heads with the butter. Stirring occasionally. Cook until all the shells and heads turn pink and give off a nice fragrance. Then deglaze the sauce pan with the white wine and cognac.

2. Allow the liquids to simmer for 2-3 minutes and then add all other sauce ingredients in the list except the cream. Allow the liquids to simmer over a low heat until reduced by half. About 20 mins.

3. Strain the mixture and discard all the solids and reserve the liquid. This will form the sauce. In a small saucepan, continue simmer the sauce and add the cream. Mix well and allow to gently simmer for another 3-5 minutes then turn off the heat.

Cooking the Seafood:

1. Season the scallops and shrimp with salt and pepper. In a heavy based sauté pan over high heat heat some cooking oil. When oil is almost smoking, cook the shrimp and scallops. Sear them about 1-2 minutes per side then remove from the pan and set aside. Leave the pan on the stove, turn down the heat to medium low.

2. Deglaze the pan with the sauce. About 1 cup worth. Simmer for 1-2 minutes. Using a wooden spoon or spatula, scrape off all the lovely brown bits from the base of the pan. Maxing imp them into the sauce.

3. Arrange the seafood in 2 shallow soup bowls or deep sided dinner plates however you prefer. Ladle half the simmered sauce over each plate of seafood. Garnish with chives and sliced truffles(if using). Serve immediately.

Note: The picture you see above has a slipper lobster (aka bug). To prep that, remove the tail flesh from the shell, clean it. Season with salt and pepper then coat it with flour and pan fry for about 2-4 minutes per side. Remove from the pan and set aside on paper towels.