Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Unsalted butter 12 Bay scallops
1/2 c Fish stock 12 md Shrimp, peeled and deveined,
2 tb Azafran Tails left on
1 c Heavy cream 6 Blue cornmeal piki breads

Melt the butter ina saucepan over moderate heat. Add the fish stock
and bring to a boil. Add 1 tablespoon of the azafran and reduce the
heat. Simmer 3 minutes, then slowly stir in the cream. Simmer until
thick and reduced by about one third.

Add the scallops to the sauce and simmer over medium heat 2 minutes.
Add the shrimp and simmer 2 minutes more, until the shrimp are cooked.

Pour some of the sauce across the middle of each of 6 large heated
serving plates. Place a Piki bread on top, with shrimp and scallops
on either side. Garnish with the remaining azafran. ***************
Blue corn varies in color from bluish gray to almost black and is
still an important crop to the Hopis today.

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