A good mixed seafood recipe is a must around the holidays. It’s high on comfort, a little bit decadent with white wine and butter!
First let me tell you a funny, which has a sad moment to it, but in the end, I think you’ll smile.
My mother passed away October 30th. My friend, Rhonda called sobbing, as she loved my mom who we call Retro Rose. Every year, Rhonda and Retro Rose would team up at my Galentine’s party, eat fried eggplant and laugh a lot. We had a celebration of life for Retro Rose and Rhonda didn’t show up, something quite surprising. But wait.
She showed up the next day, the wrong day. She wondered why I was in workout clothes; I wondered why she was at the door. Long story short, we showed her the video, she cried again, and then proclaimed, “I’m hungry.” Well just by luck, or Retro Rose magic, I had just completed making this mixed seafood recipe for the blog and it was only 4:00.
She’s on the keto diet and I said “believe it or not I have food and a keto dessert.”
This mixed seafood recipe is easy for a French dish.
I’ve been to France twice and I absolutely love French food, especially the dishes cooked with wine and butter.
It’s a little fussier than most of my recipes, because it’s adapted from the cookbook, Le Cordon Bleu at Home. When I first started blogging almost eleven years ago, I cooked out of this book for a year with a group of bloggers wanting to take on the French recipes.
I learned a few things about French cooking that year. You use a lot of pots and pans. Often the recipes seem a bit over-complicated. The end result is always delicious, even surprisingly so. I thought this dish was going to be boring, but I was so wrong.
Scallops are delicate, decadent and expensive. The good news here is you only need a half pound, and you can replace with small bay scallops, which are sometimes more affordable.
Best Way to Prep Scallops
- You must clean the sand off the scallops by quickly rinsing in cold water.
- Remove the side muscle. It pulls off easily. Otherwise, you’ll get a bad, fibrous bite you do not want.
- Dry well with a clean towel or paper towel.
Mixed Seafood Recipe with Butter and Wine is Naturally Lower in Carbs
This recipe is naturally lower carbs because it’s protein and fat. If you don’t care about that, serve this with rice, or crusty bread. It’s a great dish to put together for a dinner party or over the holidays when you’re ready to run from turkey and beef. For a very fancy dinner, serve over store bought puff pastry.
Mushrooms and Mixed Seafood
Let’s talk about mushrooms. There was a time I wouldn’t dream about mushrooms and seafood, but this works. If you hate it, skip them and add in more seafood. I’ve been to two fine dining restaurants this year, where mushrooms was paired with seafood and it was brilliant.
Wine Butter Sauce
Classic and delicious, wine butter sauce can turn almost any plain dish into something special.
More Scallops Recipes from Spinach Tiger
Shrimp and Scallops in Cream Sauce
- 1 pound shrimp
- 1/2 pound scallops sliced across
- 1 shallot finely diced
- 2 tablespoons butter
- 1 cup white wine
- 1/4 cup heavy cream
- 2 cups mushrooms sliced
- 2 tablespoons parsley finely chopped
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- Peel and devein shrimp.
- Remove the side muscle of the scallops. Slice across.
- Heat butter in pan.
- Add shallot just until soft, then add wine and parsley and boil.
- Pour broth through a sieve. Return to saucepan.
- Add scallops to saucepan of broth, bring to a boil over high heat, reduce heat to simmer 3 minutes. Remove with slotted spoon to a dish.
- Slice mushrooms and sautè quickly in large sautè pan in 1 tablespoon butter. Season with salt and pepper. Add scallops, and uncooked shrimp. Shrimp will only take a few minutes to cook.
- Bring broth to a boil. Add cream and whisk quickly. Bring to boil, simmer for 2 minutes.
- Just as shrimp are cooked, add cream sauce. Toss. Serve immediately.
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