Frank's Recipes! Bianco Nero

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Bianco Nero

2 tablespoon extra virgin olive oil
6 sea scallops
4 jumbo shrimp, peeled and deveined
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
2 tsp fresh garlic, minced
3 tablespoon heavy cream
2 tablespoon brandy
1/2 tsp cornstarch
1 tsp water
salt and freshly ground black pepper
hot, cooked squid ink fettuccine
pink peppercorns, crushed

Heat oil in large skillet over medium heat. Add scallops; sauté 1 minute. Add shrimp, parsley, basil and garlic. Sauté until shellfish is almost cooked through. Reduce heat to low; stir in cream and brandy. Dissolve cornstarch in water, stir into sauce. Season with salt and pepper. When done, remove shrimp and scallops and arrange around edge of plated fettuccine. pour sauce over fettuccine. Garnish with a sprinkling of crushed pink peppercorns.