Seafood Gourmet
Dive into the irresistible flavors of the ocean with this luxurious 'Seafood Gourmet' recipe, a symphony of jumbo shrimp, tender sea scallops, and fresh mussels bathed in a rich garlic butter cream sauce. Perfectly seared scallops and succulent shrimp are paired with mussels steamed in dry white wine, creating a dish that's as visually stunning as it is delicious. Infused with zesty lemon juice, a touch of parsley, and optional red pepper flakes for a hint of heat, this recipe brings gourmet dining to your kitchen in under an hour. Serve it with crusty bread, velvety pasta, or fluffy rice to soak up the heavenly sauce. Ideal for an elegant dinner party or romantic evening at home, this easy seafood recipe is sure to impress.
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Recipe Information
Ingredients
- 12 pieces Jumbo shrimp, peeled and deveined
- 8 pieces Sea scallops
- 500 grams Fresh mussels, cleaned and debearded
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 4 cloves Garlic, minced
- 1 cup Dry white wine
- 1 cup Heavy cream
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Red pepper flakes (optional)
Instructions
Ensure all seafood (shrimp, scallops, and mussels) is cleaned and prepared properly. Pat dry the shrimp and scallops with paper towels.
Heat the olive oil in a large skillet over medium-high heat.
Add the scallops to the skillet and sear for 2-3 minutes on each side until golden brown. Remove and set aside.
In the same skillet, add 1 tablespoon of butter. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
Deglaze the pan by pouring in the white wine. Let it simmer for 2-3 minutes to reduce slightly.
Add the mussels to the skillet and cover with a lid. Cook for 5-7 minutes, shaking the pan occasionally, until the mussels open. Discard any that do not open.
Reduce the heat to low and stir in the heavy cream, remaining butter, lemon juice, salt, black pepper, and red pepper flakes (if using).
Return the shrimp and scallops to the skillet and cook for another 2-3 minutes until the shrimp turn pink and opaque.
Sprinkle the fresh parsley over the dish and give it a gentle stir. Taste and adjust seasonings if needed.
Serve hot with crusty bread, pasta, or rice to soak up the sauce.
Nutrition Facts
Calories |
2555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.9 g | 218% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1085 mg | 362% | |
| Sodium | 5913 mg | 257% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 3.2 g | ||
| Protein | 153.8 g | 308% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 418 mg | 32% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3001 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
