Seafood Sauté

Preparation:

Preparation: Open the scallops with the help of a sturdy knife, then pass them for a few moments in the hot oven so that they open completely. Remove the fruit from the shell, separate the mollusc from the coral and wash them under running water, finally put them to dry on absorbent kitchen paper. Steam the mussels, clams and hearts. Shell the prawns and scampi and remove the intestines from the latter; cut the halibut flesh into cubes about one and a half centimeters on the side; reduce the carrots and celery into cubes and the leek into strips. Melt 20 g of butter gently in a saucepan and brown the vegetables for 2-3 minutes over moderate heat. Add the scampi and halibut cubes, cook all together for a couple of minutes, then add the scallops (body and coral), mussels, clams, hearts, shrimps, white wine and fish fumet and let it cook for another 2 minutes. Remove the seafood and vegetables from the pan and keep them warm. Reduce the cooking liquid by half, add the cream and let it reduce a little more, finally flavor it with the Noilly Prat and the chopped basil and tarragon. At this point, put the seafood and vegetables back into the saucepan, season with salt and pepper and add the rest of the butter. Serve the sauté with a saffron risotto.