S.o.s.!!! Recipe

Rinse the rice under cold water until the water runs clear. In a small saucepan bring 2 cups water, 1 tsp salt and 1 tbsp butter to a boil. Add the rice, stir once, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork and keep warm.

Pat all seafood dry with paper towels. Season the scallops, shrimp and fish pieces lightly with 1/4 tsp salt and 1/4 tsp pepper. Keep clams refrigerated until ready (discard any that remain open after a tap). If calamari is frozen, thaw and pat dry.

Optional: to prevent overcooking, separate delicate items — scallops and fish will sear quickly, calamari and shrimp cook very fast, clams will open with steam.

Sauté aromatics and vegetables

Heat a large deep skillet or sauté pan over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. Once shimmering, add the shallots, minced garlic and sliced fennel. Sauté 3–4 minutes until softened and fragrant but not browned.

Deglaze and reduce

Add 1 cup dry white wine to deglaze the pan, scraping any browned bits from the bottom. Increase heat and simmer until reduced by about half (3–4 minutes).

Add stock and season

Pour in 1 cup fish stock (or clam juice). Stir in 1 tsp tomato paste, 1 tsp Dijon mustard, 1 tsp smoked paprika, 1 tsp crushed red pepper flakes, 1 tsp sea salt and 1 tsp black pepper. Bring to a gentle simmer.

Cook clams first

Add the cleaned clams to the simmering liquid, cover the pan and cook 4–6 minutes until most clams have opened. Using a slotted spoon remove opened clams to a bowl, leaving the cooking liquid in the pan. Discard any unopened clams after cooking.

Finish sauce with cream

Lower heat to medium-low. Stir in 2 tbsp butter and 1 cup heavy cream. Simmer gently 2–3 minutes to slightly thicken. Taste and adjust seasoning. Stir in 1 tbsp lemon juice, 1 tbsp chopped parsley and 1 tbsp fresh thyme leaves.

Sear scallops and fish

In a separate large skillet, heat 1 tbsp butter over high heat until foamy. Add scallops, sear 1.5–2 minutes per side (until golden and opaque). Remove to a plate. In the same skillet, sear fish pieces 1–2 minutes per side until golden (they will finish cooking in the sauce). Remove and keep warm.

Cook shrimp and calamari

Add the shrimp to the skillet and cook 1–2 minutes per side until pink and just cooked through. Remove. Quickly sear calamari rings 30–60 seconds per side (calamari cooks very fast) just to get a bit of color; remove immediately.

Combine everything in the sauce

Bring the cream sauce back to a gentle simmer. Add the seared scallops, seared fish pieces, shrimp, calamari and reserved opened clams into the sauce. Spoon sauce over the seafood, cover, and simmer on low 2–3 minutes just to marry flavors and finish cooking. Do not overcook—seafood should be just cooked through and the sauce velvety.

Taste and adjust seasoning with additional salt, pepper or lemon juice if needed. Stir in remaining 1 tbsp chopped parsley and drizzle 1 tsp olive oil over the top for gloss.

Serve the pan roast immediately over a bed of the white rice. Garnish with extra parsley and lemon wedges on the side. Serve hot.