Shrimp, Scallop & Corn Stew served in Bread Bowls

Shrimp, Scallops & Corn in Bread Bowls
Time: 20 minutes
Effort: Easy
Serves: 2

10 large Sea scallops
10 raw Tiger shrimp
1 tbsp Olive oil & 1 tbsp Butter
2 Shallots, minced
1 cup whole kernel corn, frozen
1 cup heavy cream
2 tbsp fresh lemon juice
1 oz fresh tarragon, chopped plus a couple of leaves for decoration
Salt and fresh ground pepper to taste

2 round bread loaves (in French they're called a "Miche")
2 tbsp melted butter

Heat oven to 350oF. Cut the top off each bread loaf (don't cut the loaf in half - just the top!) and using a paring knife and your fingers, scoop out the inside dough - nice enough so you can cut a few pieces into squares. Set the loaves and their tops on a baking sheet lined with parchment paper. Cut some of the dough into squares to make croutons. Brush the tops and sides of the loaves along with the croutons with the melted butter and set aside. 

Heat the olive oil and butter in a medium skillet until very hot. Add the scallops 5 at a time and quickly sear them (approx. 1 minute on each side) and remove them onto a plate. Repeat with the rest of the scallops and then proceed in the same manner with the shrimp. Reduce the heat to medium and add the minced shallots. Saute until transparent, then add the lemon juice and deglaze the skillet using a metal spoon. Place the bread loaves in the oven. Add the cream, salt and pepper and tarragon. Stir frequently until it starts to simmer, then add the corn. Simmer again until the corn is cooked but still crunchy. Add the shrimp and scallops and simmer lightly. 

Remove the loaves from the oven and place on dinner plates. Scoop enough of the Shrimp/scallop stew into each of them, place a couple of croutons on top and decorate with a couple of tarragon leaves. Place the tops on each loaf and serve. 

Serve with a green salad or your favorite vegetables. A warm and hearty dish !