A Medley of Shellfish with Baby Vegetables

Delicious fresh seafood in a creamy sauce served with seasonal vegetables, featuring lobster, langoustines, scallops, clams, and mussels.

Dinner Seafood High Protein Shellfish Luxury

Estimated Nutrition

Calories

713.6

kcal / serving

2854.2 kcal total

Carbs

11.4g

per serving

45.6 g total

Fat

51.1g

per serving

204.4 g total

Protein

35.7g

per serving

142.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

125

Unsalted Butter

divided use

100

Double Cream

Unsalted Butter

for vegetables

Liquids

150

White Wine

150

Fish Stock

NutsSeeds

tbsp

Chervil

chopped fresh

OilsFats

tbsp

Olive Oil

Seafood

400

Clams

scrubbed and debearded

400

Mussels

scrubbed and debearded, discard broken or open shells

piece

Lobster

cooked, meat removed

piece

Langoustine

cooked, shells removed

piece

Scallop

shelled, cleaned, roe removed

Vegetables

piece

Shallot

finely chopped

bunch

Turnip

baby, trimmed

bunch

Carrot

baby, peeled and trimmed

spears

Asparagus

trimmed

Sea Aster

handful

Sea Purslane

Method

Reduce reserved shellfish liquor, then reduce fish stock by half before whisking in cream and remaining butter.

Blanch turnips for 3 minutes, carrots for 2 minutes, and asparagus for 1 minute in boiling water.

Sauté blanched vegetables in butter with a splash of water until tender.

Warm langoustines and lobster in the cream sauce and stir in fresh chervil.

Steam clams and mussels in white wine for 3 minutes until opened, reserving the liquor.

Sear scallops in oil for 2 minutes per side and glaze with a knob of butter.

Sauté shallots in 50g of butter for 2 minutes.

Serve shellfish and vegetables in a bowl garnished with sea aster and sea purslane.