Monthly Archives: March 2019

Seafood Medley in a Garlic Cream Sauce

Happy Friday! I hope everyone had an amazing week.  In honor of lent I wanted to share with you this seafood medley dish,  Even if you don’t partake in lent this is a wonderful meatless dish. It’s full of deliciousness.  It can be customized to your personal preferences.  If you don’t like one of the seafood in the list of ingredients below feel free to exchange out with something else, omit it all together or just double up on the ones you like.

Don’t let the words “Cream Sauce” deter you. This isn’t an ultra rich sauce. It’s actually very light. There isn’t too much cream in this dish.  If you are following keto, low carb or just trying to be healthier see the Chef Notes for more information.

This dish seems a little time-consuming but part of it can be done head of time. You can cook the shrimp and scallops ahead of time and just have ready to go.

I grew up eating mussels with my Dad.  He loved mussels. Every time he went back east to visit my family he’d get a pizza and an order of mussels from the pizzeria down the block.  Before he passed away he actually taught me how to clean and cook mussels.  I still remember him and I standing over the sink full of water and checking each and every mussel to make sure it wasn’t cracked or damaged in any way and make sure they were tightly closed.  If the mussels were opened most likely they are dead.  You can tap the mussel against the sink and see if the mussels closes. If it doesn’t the mussel is  dead and needs to be discarded.  I love that memory of my Dad and I.  I think about it often.  He was an amazing cook and I carry so many amazing things he taught me with me when I cook.

Ok, now on to the recipe.  It’s a great recipe and perfect for a dinner party.  I hope you enjoy it as much as I do!

Seafood Medley in a Garlic Cream Sauce
Servings:

Ingredients:
8 large sea scallops
1/2 lb uncooked shrimp, cleaned and deveined
1/2 lb fresh mussels, cleaned, rinsed and damaged or cracked shells removed
3 cup chicken broth
3 T fresh lemon juice
1/4 cup white wine (optional)
1 T parsley fresh or dried
2 t garlic powder
2 t onion powder
5 garlic cloves, minced
1 large onion, diced
1/2 large red pepper, diced
1/4 +2 T heavy whipping cream
5 T butter
2 t xanthan gum or 1 T flour
2 T olive oil
2 T chives, chopped

Directions: Rinse scallops and shrimp under cool water.  Pat completely try with paper towels.  Season scallops and shrimp with salt and pepper.  Heat a medium sauté  pan over high heat.  Add in 1/2  tablespoon of olive oil and let heat 2 minutes.  Add in scallops to the pan and cook on high heat for 3 minutes and turn over once the scallops have a golden crust.  Flip over and cook another 3 minutes.  Remove from the pan and set aside.

Add in another 1/2 tablespoon of olive oil and shrimp to the sauté pan.  Cook the shrimp stirring occasionally.  Cook till the shrimp is pink and opaque.  About 5-6 minutes.  Remove from the pan and set aside.

Next add remainder of oil and heat in pan.  Next add in the onion and garlic and cook for about 5 minutes stirring occasionally. Add in 3 tablespoons of butter. (Note: If you are using xanthan gum skip to the next step now. ) If using flour in with the butter a roux.  Cook for 5 minutes stirring once.  

Next add the chicken broth to the pan and mix.  If using xanthan gum add in now and mix until dissolves.  Add in lemon juice and wine (if using.)  Let mixture cook on high about 6-7 minutes as it thickens.  Add in heavy cream and mix and season with garlic and onion powder and parsley.

Reduce the heat to medium high and add in the scallops, shrimp and lump crab. Mix well. Add in the mussels and cover and cook on medium heat 8-10 until the mussels are cooked and opened.  (Note: Mussels are hard to give a cooking time for. Just make sure to keep and eye on the pan and once you see the mussels open they are cooked.)  Once they are cooked mix everything up one last time and season with salt and pepper to your taste.  Remove from heat and transfer to a large serving bowl.  Sprinkle with chives and serve.

Chef Notes: This can be served with any sides you choose. Pasta, potatoes or rice. Anything you like.  Make sure to serve with a nice chunk of crusty bread for dipping.  If you are keeping it low carb/keto use xanthan gum vs flour, omit the wine and serve along side cauliflower rice or veggies and no bread (Sorry).  Feel free to use half and half vs heavy whipping cream if you want it to be on the healthier side.

 

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