Shellfish in a Saffron-Scented Stock

Name: Shellfish in a Saffron-Scented Stock
Ingredients: ¼ cup julienned leek, white part only; 2 bay leaves; ½ teaspoon saffron threads; 1 cup dry white wine; 4 cups Easy Shellfish Stock; 12 large sea scallops, rinsed and side muscle removed; 12 extra-large shrimp (16 to 20 per pound), shelled and deveined; ⅓ cup extra-virgin olive oil; ⅓ cup dry white wine; 1 tablespoon finely grated orange zest; ½ teaspoon red pepper flakes; 1½ teaspoons Kosher or sea salt; 1½ teaspoons Kosher or sea salt; 1 teaspoon minced fresh oregano or ½ teaspoon dried; 1 teaspoon minced fresh oregano or ½ teaspoon dried; 2 teaspoons minced garlic; Chopped fresh chives and finely sliced strips of nori (dried seaweed) for garnishing (optional); Chopped fresh chives and finely sliced strips of nori (dried seaweed) for garnishing (optional); Chopped fresh chives and finely sliced strips of nori (dried seaweed) for garnishing (optional); ¼ cup julienned carrot; 24 mussels, scrubbed and debearded; ¼ cup finely chopped fresh parsley; ¼ cup chopped fresh basil; 1 tablespoon minced shallot or green onion, white part only; 1 tablespoon minced shallot or green onion, white part only

Preparation info

Serves
6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This elegant presentation for shellfish looks even better in deep, wide-rimmed white bowls. For the full visual effect, make the stock as clear as possible. Use whatever selection of fish and shellfish you want as long as they are absolutely fresh!

Ingredients

Marinade

¼ cup finely chopped fresh parsley
¼ cup chopped fresh basil
1

Stock
Fish course
Pescatarian
Gluten-free

Method

To make the marinade: In a medium bowl, prepare the marinade by combining the parsley, basil, shallot, garlic, oregano, salt, pepper flakes, orange zest, wine, and olive oil. Add the shrimp and scallops and marinate, covered, in the refrigerator for up to 1 hour. Prepare a charcoal fire or preheat a stove-top grill pan. Remove from the marinade, wipe off most of it, and grill quickly over hot c