Ok.. I need a catchier title for this recipe, but will work on it.
This is based on a dinner I had while in Whistler, BC last March and I have made it a couple of times. It has always been good and satisfying. We had it with some leftover pinot noir and it was easy and great !!
Ingredients for 2 servings:
2 Salmon fillets
4 medium scallops
4 shrimp (21-30 ct)
Season all seafood with salt and keep aside while cutting the vegetables.
Veggies.. All slivered into two inch long strips: Add to heated pan with olive oil in stated order, 2-3 minutes apart:
Leek, one medium
Fennel bulb, 1/2 medium
Carrot, one medium or 2-3 of those that come in a bunch
1/2 medium red bell pepper
1 zucchini
1/4 cup half-n-half
Sprigs of fennel greens
Meanwhile, pan sear the salmon on one side, flip it and then add the shrimp and scallops.
Salmon should be done 2-3 min a side and the others 1-2 min a side... these should be underdone somewhat as they'll cook more later.
Set seafood aside on the pan with veggies (that are ready and warm)
Deglaze seafood pan with 1/4 cup of half-n-half. Add a pinch of salt and let simmer for a minute. The liquid should turn golden brown and thicken slightly. Add seafood to this and turn off flame.
To assemble, add veggies to the plate or a shallow pasta bowl if you have a lot of sauce.
Add seafood on the top, and pour the cream over this.
Garnish with the fennel sprigs.
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