Mariscos Con Salsa De Langosta Gf Recipe

Prepare and season seafood

Pat scallops and prawns dry with paper towels. Ensure mussels are cleaned and discarded if any remain open after tapping. Season scallops and prawns lightly with 3/4 tsp of the sea salt and 1/4 tsp black pepper (reserve remaining salt for sauce).

Cook mussels

In a medium saucepan, add 60 ml of the fish stock (or 60 ml water) and 1 tablespoon of the white wine. Bring to a simmer, add the cleaned mussels, cover and cook for 3–4 minutes until mussels open. Remove mussels as they open and keep warm, reserving the cooking liquid by straining it into a bowl (discard any mussels that do not open). Set mussels aside, leaving shells on if preferred.

Pan-fry scallops and prawns

Heat a large sauté pan over high heat until very hot. Add the neutral oil and 1 tbs butter. When butter foams, add scallops spaced out (do not overcrowd) and sear without moving 1½–2 minutes until golden underneath. Flip scallops and sear other side 1 minute more; remove to a warm plate. In the same pan, add remaining 1 tbs butter and sear prawns 1–2 minutes per side until pink and opaque. Transfer prawns to the plate with scallops. Keep pan juices for finishing the sauce.

Make shell stock (if using shells)

If you have lobster or prawn shells, warm a small saucepan over medium heat with 1 tbs butter, add shells and cook 2–3 minutes to release aroma. Add remaining white wine (approx. 60 ml), simmer 1 minute, then add the remaining fish stock (240 ml). Simmer gently 8–10 minutes to extract flavor. Strain and reserve the stock. If not using shells, skip and use the fish stock quantity as given.

Sauté aromatics

In a separate heavy saucepan over medium heat melt 2 tbs unsalted butter. Add minced shallot and sauté gently for 2–3 minutes until translucent. Add minced garlic and cook 30 seconds more. Stir in 1 tbs tomato paste and cook 1 minute to remove raw flavor.

Deglaze and reduce

Add the reserved pan juices from the scallop/prawn pan and pour in the remaining white wine (about 60 ml if you used some for mussels). Scrape any brown bits from the pan. Bring to a simmer and reduce by half, about 2–3 minutes.

Add stock and cream

Pour in the prepared shell/fish stock (approx. 300 ml total, including mussel cooking liquid if used). Simmer gently 5–6 minutes to concentrate. Reduce heat to low and stir in the double cream (120 ml). Warm through without boiling to avoid splitting.

Add lobster meat and finish

Fold in the chopped cooked lobster meat and warm 2–3 minutes until heated through. Season with remaining 1/2 tsp sea salt and 1/4 tsp white pepper, taste and adjust. Stir in 1 tbs lemon juice and 1 tbs finely chopped parsley. If sauce is too thin, simmer 1–2 minutes to thicken slightly; if too thick, loosen with a splash of stock. Keep warm on very low heat.

Optional strain for velvety sauce

For a smooth restaurant-style sauce, strain the sauce through a fine-mesh sieve, pressing solids to extract flavor, then return to the pan and add the lobster meat back in or reserve some meat to garnish whole on top of scallops.

Reheat scallops and prawns briefly if needed in the hot pan (30 seconds) to restore heat, then arrange scallops, prawns and mussels on warmed plates.

Spoon the warm lobster sauce generously over the seafood, making sure some lobster meat and mussels are visible. Drizzle 1 tsp extra virgin olive oil over the dish, sprinkle microgreens or chopped parsley, and serve with lemon wedges.

Serve immediately while hot. Suggested accompaniment: crusty gluten-free bread or a light herb salad.