Hello everyone! The holidays are just around the corner, so we're kicking things off with a selection of Christmas recipes, Big Garlic style! How about a Seafood Biscuit as a starter? It's an easy-to-prepare and incredibly tasty recipe that's sure to impress your guests.
45 min
4 pax
Easy
We peel the garlic and chop it finely.
We chop the spring onion, carrots, pepper and leek.
In a saucepan over medium heat, add a drizzle of oil and the garlic. Just before it turns golden, add the spring onion, peppers, leek, and carrot, in that order.
We let the vegetables soften and add the prawns, letting them brown on both sides.
Add the glass of white wine and wait for it to reduce.
Add the water, fish or seafood stock, and let it cook for half an hour.
After this time, we put everything in a blender and blend it well. Then, we pass it through a fine sieve, pressing with a ladle or spoon.
Now that we have the cream, we will put it back in the saucepan over medium heat until it boils and taste it to adjust the salt.
Finally, we sear the scallops, with a few drops of oil, in a pan or griddle over medium-high heat, until they are well browned on both sides and set aside.
FINISHED DISH:
In a deep plate, place a scallop in the center and add a pinch of fleur de sel on top. Arrange 5 or 6 mussels around it and carefully pour over the hot seafood cream. Garnish with fresh parsley and it's ready!
– It will not be necessary to overheat the mussels, as they will heat up when the cream is hot.
– It is best to sear the scallop meat over high heat, so that it does not lose its texture and become chewy.
– If we want a cream with more body, we can thicken it with a thickening agent such as cornstarch, roux, xanthan gum or stale bread and strain it again.
– If we want the cream to have a more reddish color, we can add ripe tomatoes to the vegetables.
– In this case we made the cream with prawns, mussels and scallops, but we can make it in the same way with lobsters, scarlet prawns, spider crabs….
