Ingredients:

12 large shrimp, peeled and deveined

1/2 pound fresh sea scallops

1/2 pound meat from one cooked lobster, diced

2 cups creme fraiche (recipe below)

3 ounces Pernod

salt and pepper to taste

12 ounces fresh angel hair pasta

4 ounces butter

Creme Fraiche: whisk together 1 cup sour cream and 1 cup heavy cream. Place in covered jar in a warm area for 12 hours.

Saute shrimp and scallops in butter in a large pan. Remove when cooked through. Add Pernod and creme fraiche to the liquid in the pan. Reduce by about one half or until desired sauce consistency is reached. Return shrimp and scallops to pan and add the diced lobster meat. Season with salt and pepper to taste. Cook angel hair pasta in boiling water until al dente. Top with trilogy mixture.

Serves: 4

• Echo Lake Inn - A Vermont Country Inn and Bistro on VirtualCities.com
• Echo Lake Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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