Sea cocktail in white wine and saffron sauce

A sea cocktail in white wine and saffron sauce is a sophisticated seafood dish that combines the flavors of the ocean with a luxurious sauce. Here’s a recipe that highlights a variety of seafood in a creamy, aromatic sauce made with white wine and saffron.

Ingredients:

For the Sea Cocktail:

• 1/2 lb shrimp, peeled and deveined
• 1/2 lb scallops, cleaned and patted dry
• 1/2 lb mussels, cleaned and debearded
• 1/2 lb clams, scrubbed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1/2 cup white wine (dry, such as Sauvignon Blanc)
• 1/2 cup heavy cream
• 1/4 tsp saffron threads
• 1 tbsp fresh parsley, chopped (for garnish)
• Salt and freshly ground black pepper, to taste
• 1 lemon, cut into wedges (for serving)
• Crusty bread, for serving (optional)

Instructions:

1. Prepare the Seafood:

1. Clean and Prep:
   • Ensure all seafood is properly cleaned. Scrub the clams and mussels under cold water and discard any that are cracked or do not close when tapped.
   • Pat the scallops dry with paper towels to ensure a good sear.

2. Cook the Seafood:

1. Sear Scallops:

   • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
   • Add the scallops and sear for about 2-3 minutes per side, until golden brown and cooked through. Remove them from the skillet and set aside.

2. Cook Shrimp:

   • In the same skillet, add the remaining tablespoon of olive oil.
   • Add the shrimp and cook for about 2-3 minutes, until pink and opaque. Remove them from the skillet and set aside with the scallops.

3. Cook Shellfish:

   • Add the cleaned mussels and clams to the skillet. Cover and cook for about 5-7 minutes, until the shells open. Discard any that do not open. Remove the shellfish and set aside with the other seafood.

3. Make the Sauce:

1. Sauté Aromatics:

   • In the same skillet, add a bit more olive oil if needed.
   • Sauté the chopped onion until translucent, about 3-4 minutes.
   • Add the minced garlic and cook for another minute until fragrant.

2. Deglaze and Simmer:

   • Pour in the white wine and scrape up any browned bits from the bottom of the skillet.
   • Let the wine simmer for 2-3 minutes to reduce slightly.

3. Add Cream and Saffron:

   • Stir in the heavy cream and saffron threads. Let the mixture simmer gently for another 3-4 minutes, until the sauce thickens slightly.
   • Season with salt and pepper to taste.

4. Combine and Serve:

1. Return Seafood to Skillet:

   • Add the seared scallops, cooked shrimp, mussels, and clams back to the skillet.
   • Gently stir to coat the seafood with the sauce and heat through for 2-3 minutes.

2. Garnish and Serve:

   • Sprinkle chopped fresh parsley over the top.
   • Serve with lemon wedges on the side and crusty bread, if desired.

Tips:

• Saffron can be quite strong, so adjust the quantity according to your taste.
• Seafood freshness is key to a delicious dish. Use the freshest seafood available.
• Crusty bread is great for soaking up the flavorful sauce.

Enjoy your elegant sea cocktail in white wine and saffron sauce!