Preparation / Directions:
** Fish stock, roux, salt and pepper.
Shell the langoustine.
Soak the scallops in cold running water to clean.
In a sauté pan, heat the oil and butter, then sauté shallots.
Add langoustine, salt, pepper, and scallops. Sauté quickly, they should be left slightly underdone; remove langoustine and scallops with slotted spoon and drain.
Deglaze with lemon juice and vermouth.
Add cream, fish velouté, salt and pepper and cook until the sauce is thick and smooth, whisking occasionally.
Add julienne vegetables, langoustine, and scallops and cook very briefly until they are heated through.
On individual serving plates, dish out three langoustine and one scallop. Pour sauce and julienne vegetables over the top and garnish with chopped parsley.