While Maine shrimp is still in season, take advantage of it with this great recipe from Diana Santospago of the Inn at Isle au Haut.

image: cephood.blogspot.com

Maine Shrimp and Scallop Stew
Diana Santospago, Inn at Isle au Haut Cookbook

4 Tablespoons unsalted butter
½ teaspoon sweet paprika
Freshly ground black pepper
1 pound sea scallops
1 pound Maine shrimp, shelled & deveined
1 quart light cream
Salt

Melt the butter in a large saucepan. Add the paprika and a pinch of black pepper. Add the paprika and a pinch of black pepper. Add the scallops and cook over moderate heat for 2 minutes, stirring occasionally. Add the shrimp and cook, stirring for 1 minute. Add the cream and heat until steaming: do not boil. Season with salt to taste. Remove from the heat and let the stew stand for 2 hours.

The stew can be refrigerated overnight and gently reheated.

Serves 6.

Diana Santospago is the chef and innkeeper of The Inn at Isle au Haut.