(Photo by Carlos Sarmiento)
Carlos’ Food & Wine mission has always been to “give your kitchen a chance” and allow you to cook amazing dishes, simply, at home.
There are so many dishes that truly fit this vision and today I would like to share a dish that every seafood lover ought to know…a medley of shellfish simmered in a decadent creamy saffron sauce.
It truly is an elegant yet simple to make dish, perfect as a starter or as a main dish.
Let‘s get cooking!
Menu: Scallops, shrimp and mussels in saffron cream sauce.
Wine pairing: Fontanavecchia Libero Taburno Falanghina del Sannio Vendemmoa Tardiva DOC (Campania, Italy)
Serves 2
Ingredients
1 pound of fresh mussels is their shells
1 pound of fresh shrimp, peeled and deveined
1 pound of fresh sea scallops, washed and patted dry
4 tablespoons of extra virgin olive oil
3 tablespoons of unsalted butter
1 leek, cleaned and thinly sliced
2 medium shallots, finely chopped
2 garlic cloves, finely minced
1/4 cup of freshly chopped parsley
1 small red chili pepper, finely chopped (seeded, optional)
1/2 teaspoons of dried red chili flakes
Zest and juice of 1 lemon
1/4 cup of heavy cream
1/2 cup of white wine
Sea salt and fresh cracked pepper
1 teaspoon of saffron strings diluted in 2 tablespoons of warm water
Directions
On a large skillet heat up 3 tablespoons of extra Virgin olive oil on medium high heat. Lightly season scallops and shrimp with sea salt and pepper. Gently add scallops and sear them for about 1-2 minutes each side. Remove from pan and set aside on a plate. Repeat with shrimp but cook shrimp on each side for 2-3 minutes. Remove shrimp and place on a plate.
On a large pot, set in medium best, add butter and when it starts to melt, add garlic shallots, leeks and chili pepper, cooking until shallots are almost translucent.
Add dry chili flakes and lemon zest, cook for 2-minutes.
Add mussels, lemon juice and white wine, stir, cover and cook for 2-3 minutes. Mussels should begin to open its shells.
Uncover pot and add saffron mixture, stir, add cream, stir, add shrimp and scallops to pot, gently mixing. Add parsley and leftover tablespoon of extra virgin olive oil. Stir on low heat for an additional 3-5 minutes. Taste sauce and season with sea salt and pepper if necessary. Serve immediately.
Serve it up!
This simple yet savory dish looks quite elegant when served individually in deep white bowls.
You may want to also garnish this dish with some crusty baguette pieces and a lemon wedge.
Bon appetit! Enjoy!
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
About the wine...
Falanghina grapes have a century-old history and it’s vines are classified as one of the roots of the superior D.O. wines of the Samnium. It derives its name from the word "falanga" ("phalanx"), a pole that is used to support the base of the vines.
Its rediscovery and ensuing diffusion in the Benevento province began in the seventies in the area of Sant'Agata dei Goti. One of the most remarkable qualities of this grape is the fact that independently from where it is grown the resulting wines maintain the sensorial characteristics.
Another reason for its success is that it is fairly expressive and adapts well to the production of sparkling wines and sweet raisin wines.
Fontanavecchia Libero Taburno Falanghina del Sannio Vendemmoa Tardiva DOC (Campania, Italy)
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
Tasting notes:
Falanghina grapes comprises a straw-coloured yellow with golden reflections. The fragrance is refined, very intense and sustained, with notes of apple and exotic fruits standing out, and flowery notes of broom and hawthorne.
Grapes:
100% Falanghina
Food pairing: This peasant wine featuring fresh acidity, adapts well to pasta with seafood or rice dishes in light sauce, to vegetable soup, poultry or fresh cheese.
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For more information on Fontanavecchia wines visit:
For information on Libero Falanghina visit,
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Special thanks to Giovanni Silvestri from So Good Marketing, representing Gambero Rosso Worldwide & Brand Ambassador for Fontanavecchia wines. Grazie Mille!
For more information visit:
(Photo by Jeanette Fernández)
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