Seafood in Saffron Cream
1lb Manila clams
1/2 pound bay scallops
1/2 pound medium shrimp, peeled and deveined
1 cup chicken stock
1 cup reserved clam stock
1 cup wondra flour
1/2 stick butter
1 cup heavy cream
pinch of saffron
1tablespoon Fisherman's wharf seasoning or a versatile seafood seasoning
Heat a medium pot with water.
Add 1 tablespoon Fisherman's wharf seasoning
Add clam and let boil until they open.
Drain and reserve 1 cup of the clam broth.
Place 1/4 cup flour and 1/2 teaspoon fisherman's wharf seasoning
Add scallops and shrimp
Shake until coated.
Melt 2 tablespoons butter in a fry pan
Sauté scallops and shrimp 2 minutes each side
Cook in small batches and set a side
Add clam liquid and flour together until smooth
Put in fry pan, add cream and saffron. Simmer until reduced and thicken slightly
Return clams, scallops and shrimp to pan
Warm seafood for 4-5 minutes.
Serve over noodles
Pairs Well With
Looking for a way to mixture different types of seafood.
Seasoning can be gotten on Amazon: Urban Accents Fisherman's Wharf Versatile Seafood Seasoning