Seafood in Lemon Cream Sauce
Indulge in a luxurious dining experience with this irresistible Seafood in Lemon Cream Sauce, a vibrant dish that pairs the briny sweetness of shrimp, scallops, and mussels with a rich and tangy sauce. Sautéed shallots and garlic form the aromatic base, while heavy cream, freshly squeezed lemon juice, and Parmesan cheese come together in a velvety sauce that perfectly complements the delicate seafood. Finished with a sprinkle of fresh parsley and a hint of zesty lemon, this dish is a celebration of fresh, bold flavors. Serve it over pasta, rice, or with crusty bread to make the most of the creamy citrus infusion. Perfect for a quick yet elegant dinner, this seafood recipe is a must-try for fans of coastal cuisine!
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Recipe Information
Ingredients
- 12 pieces Shrimp (peeled and deveined)
- 12 pieces Sea scallops
- 1 pound Mussels (cleaned and debearded)
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 pieces Shallots (finely minced)
- 4 cloves Garlic (minced)
- 1 cup Heavy cream
- 1 cup Chicken or seafood stock
- 3 tablespoons Lemon juice (freshly squeezed)
- 1 whole Zest of one lemon
- 1 cup Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Optional pasta or rice for serving
Instructions
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and foaming.
Add the minced shallots and garlic, and sauté for 2-3 minutes until fragrant and translucent, being careful not to burn the garlic.
Increase the heat to medium-high. Add the shrimp and scallops, searing for 1-2 minutes on each side until lightly golden (they do not need to be fully cooked at this stage). Remove them from the skillet and set aside.
In the same skillet, pour in the chicken or seafood stock, scraping the bottom of the pan to deglaze and release any browned bits.
Add the mussels to the skillet, cover with a lid, and cook for 5-6 minutes, shaking the skillet occasionally, until the mussels open. Discard any that do not open. Remove the mussels from the skillet and set aside.
Lower the heat to medium. Stir in the heavy cream and cook for 2-3 minutes, allowing the sauce to thicken slightly.
Add the lemon juice, lemon zest, salt, pepper, and Parmesan cheese, stirring until the cheese melts and the sauce is smooth and creamy.
Return the shrimp, scallops, and mussels to the skillet, gently tossing them in the sauce and cooking for an additional 2-3 minutes until everything is cooked through.
Sprinkle the dish with freshly chopped parsley for a bright, herby finish.
Serve the seafood in lemon cream sauce over pasta, rice, or alongside crusty bread to soak up the rich sauce. Enjoy immediately!
Nutrition Facts
Calories |
3951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.5 g | 265% | |
| Saturated Fat | 110.8 g | 554% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1248 mg | 416% | |
| Sodium | 9990 mg | 434% | |
| Total Carbohydrate | 222.5 g | 81% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 6.7 g | ||
| Protein | 293.1 g | 586% | |
| Vitamin D | 18.2 mcg | 91% | |
| Calcium | 3010 mg | 232% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 4099 mg | 87% | |
*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.
