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Reprinted from The Edge 2001.2002
Fall: Shrimp and Scallop Cheesecake

Photo by J. Aaron Trotman

SERVES FOUR

• ½ Pound Medium Shrimp
• ½ Cup Dry White Wine
• ½ Pound Bay Scallops
• 1 Teaspoon Olive Oil
• 16 Ounces Cream Cheese, room temperature
• ½ Cup Sour Cream
• 3 Large Eggs
• 3 Teaspoons Lemon Juice
• ½ Teaspoon Fresh Thyme, minced
• 1 Cup Mixed Greens
• Rice Crackers

Preheat oven to 350 degrees. Heat wine with one cup water in a skillet and poach shrimp for about three minutes. Cool and peel. Saute scallops in olive oil for three minutes. Drain. Reserve several shrimp for garnish; coarsely chop remaining shrimp and scallops. Beat cream cheese with sour cream. Add eggs one at a time, blending after each. Stir in lemon juice, thyme, chopped shrimp and scallops, and season with salt and pepper. Pour into a glass loaf pan lined with waxed paper and bake in a water bath for one hour. Cool to room temperature and refrigerate. (You’ll find that the flavor is even better the second day.) To serve, arrange some mixed greens on each plate and top with a thick slice of cheesecake. Garnish with reserved shrimp and accompany with rice crackers.

Wine Pick:
Fess Parker Viognier, Santa Barbara, 1999



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