Description
A refined, French-inspired dish featuring pristine shellfish in a silky cream sauce with bright citrus and fresh herbs.
Ingredients
Scale
- 1 lb mixed seafood (scallops, shrimp, firm white fish), patted dry
- 2 tbsp unsalted butter (room temperature)
- 1 tbsp olive oil
- 1 small shallot, finely diced
- 1 garlic clove, minced
- ¾ cup dry white wine
- 1 cup heavy cream
- 1 tsp Dijon mustard
- Zest and juice of ½ lemon
- Salt and freshly ground black pepper to taste
- 1–2 tbsp chopped fresh parsley and chives
- 1 tbsp cold butter (cubed, for mounting the sauce)
- Optional: 2 tbsp lightly toasted breadcrumbs or finely grated Gruyère for a browned finish
Instructions
- Season seafood lightly with salt and pepper and pat dry.
- Heat oil and 1 tbsp butter in a skillet over medium-high heat. Sear scallops and shrimp until golden, then keep warm.
- Lower heat, add shallot and garlic, and cook until translucent.
- Pour in white wine and deglaze the pan, reducing until slightly sweet.
- Stir in cream and Dijon; simmer until sauce thickens enough to coat the back of a spoon.
- Remove from heat and whisk in cold butter cubes, lemon zest, and juice.
- Return seafood to the pan to warm through for no more than 1 minute.
- If desired, transfer to ramekins, sprinkle with breadcrumbs or Gruyère, and broil until golden.
Notes
Serve in shallow warm bowls with a garnish of herbs and lemon zest. Best enjoyed with a side of good baguette.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 70mg