Shellfish starter with softly grilled scallops and baked shrimps topped with a smooth saffron sauce and with a bed of samphire to add a bit of bite.

20 minutes
5 – 10 euro pp

Ingredients for 2 pers.:

  • 6 scallops
  • 6 shrimp
  • 1 onion
  • 1 lemon
  • saffron threads
  • 100 ml fish stock
  • 100 ml cooking cream
  • fresh dill
  • fresh chives
  • 100 g samphire
  • salt and pepper

How to prepare it:

Place a small pan on the heat and bring a layer of water with the samphire to the boil. Cook for 5 minutes.

In the meantime, you can peel and chop the onion. Also chop the herbs finely. Grate the lemon zest of the lemon. Use a small dash of boiling water to lay the saffron and let it well.

Drain the samphire and put the saucepan back on the heat. Add some butter and add the saffron and onion once the butter has melted. Sauté for 2 minutes and then extinguish with the fish stock and cream. Bring to the boil and add a little pepper. Let the sauce reduce a little.

Remove the sauce from the heat and strain it.

Sprinkle the scallops and prawns with a little bit of pepper, put a frying pan on the fire for the prawns and heat your grill or grill pan for the scallops.

Once both are hot you can grill and fry the scallops and shrimp. Place the samphire on the bottom in some serving glasses. The prawns take about 10 minutes and the scallops 5 minutes.

Bring the sauce back to the boil and foam as soon as the sauce boils up with a hand blender.

Place the prawns on the samphire and place the scallops on top. Spoon the sauce over it and garnish with the fresh herbs and lemon zest.