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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.

DinnerSeafoodHigh ProteinShellfishLuxury

Estimated Nutrition

Per Serving Total
Calories 713.6 kcals 2854.2 kcals
Carbohydrates 11.4 grams 45.6 grams
Fat 51.1 grams 204.4 grams
Protein 35.7 grams 142.8 grams
Cook Time
20 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
125
g
Unsalted Butter
divided use
100
ml
Double Cream
50
g
Unsalted Butter
for vegetables
Liquids
150
ml
White Wine
150
ml
Fish Stock
NutsSeeds
3
tbsp
Chervil
chopped fresh
OilsFats
2
tbsp
Olive Oil
Seafood
400
g
Clams
scrubbed and debearded
400
g
Mussels
scrubbed and debearded, discard broken or open shells
1
piece
Lobster
cooked, meat removed
8
piece
Langoustines
cooked, shells removed
8
piece
Scallops
shelled, cleaned, roe removed
Vegetables
2
piece
Shallots
finely chopped
1
bunch
Turnips
baby, trimmed
1
bunch
Carrots
baby, peeled and trimmed
8
spears
Asparagus
trimmed
20
g
Sea Aster
1
handful
Sea Purslane

Steps

  • Steam clams and mussels in white wine for 3 minutes until opened, reserving the liquor.
  • Sauté shallots in 50g of butter for 2 minutes.
  • 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.
  • Sear scallops in oil for 2 minutes per side and glaze with a knob of butter.
  • Serve shellfish and vegetables in a bowl garnished with sea aster and sea purslane.