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KANSAS CITY, Mo. — Seafood and saffron is a flexible, moderately-easy romantic dinner recipe that can be prepared in less than 30 minutes. Chef Michael Werner from The Jacobson says the key to successful execution is quality ingredients, preparation and proper cooking technique. He explains more on all three of those in the video above.

Seafood and Saffron

Prep time: 20 minutes | Cook time: 10 minutes | Total time: 30 minutes
Serves: 2-4

Ingredients:
· 1/2lb. -dry pack scallops (U-10) 4-6 each
· 1/2 lb. -(16-20) jumbo gulf shrimp – shelled & deveined
· 1/2 lb. -fresh PEI mussels – cleaned
· 1/2 lb.- fresh boneless, skinless salmon filet
· 2 oz. quality brandy
· 1/4 cup- quality dry white wine
· 1-2 tablespoons- quality vegetable oil
· 4-6 oz.- fresh calamari – rings & tentacles
· 1 cup- (halved) small heirloom potatoes
· 1 large- heirloom carrot
· 1/2 cup fresh button mushrooms – halved
· 1 cup -fresh heavy cream
· 1 cup- seafood stock (lobster option preferred)
· 1/2 cup -panko bread crumbs
· 2- tablespoons sweet cream butter (unsalted)
· Sea Salt & cracked pepper
· 1 pinch- quality saffron threads
· 1-pinch- quality sweet paprika (Hungarian)
· 1 clove -garlic – minced
· 1 small- shallot – minced

Directions:
· Par-boil potatoes and drain thoroughly – set aside
· Clean scallops
· Cut salmon onto 1-2 ounce pieces
· Shell & devein shrimp
· Julienne carrot – 4-5” fine match stick size
· Mince garlic
· Mince shallot
· Melt butter & toss with panko bread crumbs – set aside
· Heat large skillet over high heat
o Add oil
· Add scallops – (pan sear)
· Add salmon- (pan sear)
· Add shrimp- (pan sear)
o Remove seafood and allow to rest
· Lower to medium heat & return skillet to stove
· Add onion & garlic and allow to sweat– (do not brown)
· Add potato, carrot & mushrooms (add additional oil or butter, if needed)
· Add calamari & deglaze skillet with brandy,
· Add white wine & reduce
· Return all remaining seafood to skillet- including drippings
· Add paprika & heavy cream & saffron
· Reduce slightly do not over stir
o Plate, garnish & serve
· Added recommendation- serve with warm crusty French- style bread

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