Luxurious Seafood Trio in a Creamy Saffron Sauce

 

 

 

 

 

 

 

 

 

 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 s