Cote d'Azur Shellfish Stew
Elegant mix of scallops and shrimp in a leek and orange zest infused broth.
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Ingredients
- 12 units Large sea scallops, muscle removed
- 1 lb Jumbo shrimp, peeled and deveined
- 2 large Leeks, white and light green parts thinly sliced
- 1 cup Dry white wine (Chardonnay or Sauvignon Blanc)
- 2 cups Fish fumet or high-quality seafood stock
- 1/2 cup Heavy cream
- 4 tbsp Unsalted butter, chilled and cubed
- 1 tbsp Orange zest, finely grated
- 1 pinch Saffron threads
- 1/2 cup Fresh fennel bulb, shaved paper-thin
- 2 tbsp Extra virgin olive oil
- 1 sprig Fresh chervil or tarragon for garnish(optional)
Instructions
- 1
Pat the scallops and shrimp extremely dry with paper towels and season lightly with fine sea salt.
- 2
In a heavy-bottomed Dutch oven, sweat the sliced leeks and shaved fennel in 1 tablespoon of olive oil over medium-low heat until translucent and completely softened, about 10 minutes.
- 3
Deglaze the pan with the white wine, scraping any bits from the bottom, and reduce the liquid by half.
- 4
Add the fish fumet, saffron threads, and orange zest; bring to a gentle simmer and cook for 15 minutes to infuse the flavors.
- 5
While the broth simmers, sear the scallops in a separate smoking-hot cast iron skillet with the remaining oil for 90 seconds per side to achieve a deep golden crust, then set aside.
- 6
Stir the heavy cream into the broth and whisk in the chilled butter one cube at a time to create a velvety, emulsified texture (monter au beurre).
- 7
Add the raw shrimp to the poaching liquid for 2-3 minutes until just pink, then gently nestle the seared scallops back into the pot.
- 8
Taste and adjust seasoning with salt and white pepper; serve immediately in warmed shallow bowls garnished with fresh herbs.
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