Seafood with Saffron Sauce

Ingredients

• 8 scallops
• 8 scampi
• 12 mussels
• 4 tbsp olive oil
• 0.125 l white wine
• 0.125 l fish stock
• 100 g crème fraîche
• 1 can saffron
• 250 g wild rice mix
• Salt
• Pepper

Instructions

1. 1.

   Cook the wild rice according to package instructions.

2. 2.

   Wash, pat dry, and halve the scallops and scampi.

3. 3.

   Clean the mussels by scrubbing and removing any beards.

4. 4.

   Heat olive oil in a pan and add the mussels, scallop flesh, and scampi. Sauté for 5 minutes on all sides, then remove and keep warm.

5. 5.

   Dissolve saffron in white wine and pour into the pan with fish stock and creme fraiche. Reduce quickly by about one third, season with salt and pepper.

6. 6.

   Distribute wild rice onto plates, garnish with the seafood and sauce, and serve.