Ingredients

• 450 g Large sea scallops
• 300 g Large shrimp, peeled and deveined
• 125 ml Pure sea buckthorn juice
• 1 Shallot, finely minced
• 60 ml Dry white wine
• 60 g Unsalted butter, cold and diced
• 1 tablespoon Olive oil
• 2 tablespoons Fresh parsley, chopped
• to taste Salt
• to taste Freshly ground pepper
• a few Fresh sea buckthorn berries (for garnish, optional)

Instructions

1. 1

   Prepare the scallops and shrimp: Pat them thoroughly dry with paper towels to ensure a beautiful sear. Season generously with salt and pepper.

2. 2

   Prepare the sea buckthorn sauce: In a small saucepan, sauté the minced shallot in a knob of butter over medium heat until translucent (about 2-3 minutes). Add the white wine and sea buckthorn juice. Bring to a boil and let reduce by half over medium-high heat (about 5-7 minutes) to concentrate the flavors.

3. 3

   Remove the saucepan from the heat and, off the heat, whisk in the cold diced butter, one piece at a time, constantly whisking to emulsify the sauce and make it glossy. Taste and season with salt and pepper to your liking. Keep the sauce warm over very low heat, without letting it boil, to prevent it from separating.

4. 4

   Cook the seafood: In a large non-stick skillet, heat the olive oil over high heat until very hot (almost smoking).

5. 5

   Add the scallops in a single layer, without overcrowding the pan. Sear for 2 minutes on each side until a beautiful golden crust forms and they are translucent in the center. Remove the scallops and set them aside on a warm plate.

6. 6

   Add the shrimp to the same skillet. Cook for 1 to 2 minutes on each side, until pink and opaque.

7. 7

   Plating: Arrange the scallops and shrimp harmoniously on preheated individual plates. Drizzle generously with the sea buckthorn sauce. Sprinkle with fresh chopped parsley and garnish with a few fresh sea buckthorn berries if desired. Serve immediately, ideally accompanied by wild rice or crisp green vegetables.