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Ingredients
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Seafood
To Serve
Method
Seafood
- 1
Prepare seafood
Pat shrimp, scallops and fish dry with paper towels. Season all pieces lightly with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
- 2
Sear seafood
In a large heavy skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. When shimmering, add the scallops in a single layer and sear 1 minute per side until golden; remove to a plate. Add another 1/2 tablespoon olive oil and sear shrimp 1 minute per side until just opaque; remove and keep with scallops. Add the fish pieces and sear 1–2 minutes per side until lightly browned but not fully cooked through; remove and set aside with other seafood.
- 3
Make sauce
Reduce heat to medium. Add remaining 1/2 tablespoon olive oil and 1 tablespoon butter to the skillet. Add the minced garlic and chopped shallot and sauté 1–2 minutes until softened and aromatic, being careful not to brown the garlic. Pour in 1 cup dry white wine to deglaze the pan, scraping up browned bits; simmer 2–3 minutes to reduce slightly. Add 1 cup seafood or chicken stock and bring to a simmer. Reduce liquid by about one-third, ~4–5 minutes.
- 4
Finish sauce
Stir in 1 cup heavy cream and simmer gently 3–4 minutes until slightly thickened. Add 2 tablespoons lemon juice, chopped parsley and dill, and the optional 1/4 teaspoon crushed red pepper flakes. Stir in the cold 1 tablespoon butter a few pieces at a time off heat to enrich and gloss the sauce. Taste and season with remaining 1/2 teaspoon kosher salt and remaining 1/2 teaspoon black pepper as needed.
- 5