Ingredients :
For seafood:
300 g of shrimp (peeled, with the tail for a nice presentation)
200 g of scallops
200 g lobster or crayfish meat (pre-cooked if possible)
1 tbsp butter
1 tbsp olive oil
1 pinch of salt
1 pinch of pepper
For the creamy saffron sauce:
30 cl of liquid crème fraîche (preferably whole)
10 cl of fish stock (or seafood broth)
1/2 glass of dry white wine
1 dose of saffron threads (or a pinch of saffron powder)
1 shallot (finely chopped)
1 tbsp butter
1 tsp flour (to thicken, if necessary)
Salt and pepper
For the presentation:
A few sprigs of fresh parsley (chopped)
Lemon zest (for a touch of freshness)
Preparation
1. Prepare the seafood:
Clean and prepare : Rinse the shrimp and scallops under cold water. Pat dry with paper towels to remove excess moisture.
Cook the shrimp : Heat a pan with the butter and olive oil. Sear the shrimp for 2 to 3 minutes on each side until they are nice and pink. Remove from the pan and set aside.
Cook the scallops : In the same pan, sear the scallops for 1 minute on each side, until they are golden on the outside and still tender on the inside. Set aside.
Reheating the lobster : If the lobster meat is precooked, gently reheat it in the pan for 1 minute. If it is raw, gently cook it until opaque. Set aside.
2. Prepare the creamy saffron sauce:
Brown the shallot : In a saucepan, melt the butter over medium heat. Add the chopped shallot and brown until translucent.
Deglaze with white wine : Pour the white wine into the pan and reduce by half to concentrate the flavors.
Add the fish stock : Add the fish stock and bring to the boil.
Infuse the saffron : Add the saffron threads or saffron powder. Mix well and let it infuse for 2 to 3 minutes to release the color and aroma.
Stir in the cream : Pour the liquid cream into the saucepan and mix well. Let simmer over low heat until the sauce thickens slightly. If necessary, add a teaspoon of flour to obtain a creamier texture. Season with salt and pepper to taste.
3. Assemble the dish:
Reheating the seafood : Gently add the shrimp, scallops and lobster to the saffron sauce. Simmer for 2 to 3 minutes to reheat the seafood without overcooking it.
Adjust the seasoning : Taste the sauce and adjust the salt, pepper or saffron if necessary.
Presentation and Servicem :
Dress the dish : Arrange the seafood in a deep plate or on a bed of fresh pasta, pilaf rice or mashed potatoes.
Drizzle with sauce : Pour the creamy saffron sauce generously over the seafood.
Add finishing touches : Sprinkle with chopped fresh parsley and lemon zest for a pop of color and freshness.
Serve hot : Accompany this dish with a glass of dry white wine, such as a Chardonnay or Sauvignon Blanc.
Tips for a Perfect Result :
Don’t overcook seafood : Seafood becomes rubbery when overcooked. Keep an eye on cooking times.
Use fresh ingredients : Fresh seafood and good quality saffron ensure exceptional flavor.
Make the sauce ahead of time : You can make the saffron sauce a few hours in advance and reheat before adding the seafood.
Avoid overpowering flavors : Use herbs and spices sparingly so as not to mask the delicate flavors of the seafood.
Recipe Variations :
Spicy version : Add a pinch of cayenne pepper or a few chili flakes to spice up the sauce slightly.
Adding vegetables : Incorporate vegetables like asparagus, spinach or zucchini for an even more complete dish.
Other seafood : Replace shrimp with prawns, scallops with scallops, or add mussels for an even more varied mix.
Lemon Sauce : Add a squeeze of lemon juice to the sauce for an even brighter, more refreshing flavor.
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