DIRECTIONS:
Begin by preparing the saffron infusion. In a small bowl, soak the saffron threads in 2 tablespoons of warm water. Let them steep for about 10 minutes, allowing the saffron to release its color and aroma.
Meanwhile, prepare the seafood. Pat the scallops dry with a paper towel and season them lightly with salt and pepper. Slice the lobster tails in half lengthwise and season the shrimp with salt and pepper as well.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. When hot, sear the scallops for 2-3 minutes on each side, or until they have a golden-brown crust. Remove them from the skillet and set them aside.
In the same skillet, add 1 tablespoon of butter and the remaining tablespoon of olive oil. Add the lobster tails and shrimp and cook for 2-3 minutes on each side, until the shrimp are opaque and the lobster is cooked through. Remove from the skillet and set aside.
In the same pan, add the shallots and garlic and sauté for 1-2 minutes, until fragrant. Deglaze the pan with the white wine, scraping up any brown bits left from the seafood. Allow the wine to reduce by half, about 3-4 minutes.
Add the saffron infusion and heavy cream to the skillet, stirring to combine. Let the sauce simmer for 2-3 minutes, until it thickens slightly. Season with salt, pepper, and lemon zest to taste.
Return the seafood to the pan, gently spooning the creamy saffron sauce over the seafood. Let everything heat through for about 2 minutes, then plate the dish.
Garnish with fresh parsley and serve immediately, ensuring the sauce is well-distributed over the seafood.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 350 kcal per serving | Servings: 4 servings
