Grilled Mixed Seafood in Saffron Sauce


Food Picture: 

Preparation Time

15 minutes

Cooking Time

15 minutes

Ingredients (serves 4)

  • 250ml (1 cup) dry white wine
  • 1 x 100mg pkt (1 tsp) saffron threads
  • 500ml (2 cups) fish stock
  • 50g butter
  • 1 tbs olive oil
  • 2 garlic cloves, crushed
  • 2 uncooked Balmain bugs, halved lengthways
  • 8 (about 350g) large green prawns, peeled leaving heads and tails intact, deveined
  • 2 (about 275g each) salmon fillets, skin removed, cut into 2cm pieces
  • 12 (about 400g) scallops, roe attached, drained on paper towel
  • 1/3 cup loosely packed coarsely chopped fresh continental parsley

Method

  1. Place the wine in a medium saucepan and bring to the boil over medium-high heat. Remove from heat. Add the saffron and set aside for 30 minutes to infuse.

  2. Add the fish stock to the wine mixture and bring to the boil over medium-high heat. Reduce heat to medium and simmer, uncovered, for 10-12 minutes or until liquid thickens slightly. Add the butter and stir until butter melts. Remove from heat.

  3. Meanwhile, preheat a chargrill on high. Combine the oil and garlic in a small bowl. Brush the Balmain bugs and prawns with garlic mixture. Cook Balmain bugs, cut-side down, and prawns on preheated grill for 3 minutes or until they change colour and are just cooked. Remove from grill. Divide among serving bowls.

  4. Brush salmon pieces with garlic mixture. Add to the grill and cook for 1 minute each side for mediumrare or until cooked to your liking. Divide among serving bowls.

  5. Brush scallops with garlic mixture. Add to grill and cook for 1 minute each side or until opaque and just cooked through. Divide among serving bowls.

  6. Ladle the hot saffron broth over the seafood mixture. Sprinkle with parsley and serve immediately.

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