Seafood Sauce for Pan Seared Fish Recipe

Seafood Sauce Recipe

Welcome to a culinary adventure that will elevate your seafood dishes to new heights. Whether you are a seasoned chef or an enthusiastic home cook, the proper seafood sauce can transform a simple meal into a gourmet experience. This seafood sauce recipe enhances the natural flavors of your favorite ocean treasures, from succulent shrimp and tender scallops to flaky fish fillets and luscious lobster.

This versatile sauce is a culinary chameleon, ready to transform any seafood dish into a gourmet experience. It combines the richness of butter with the tanginess of lemon, the subtle heat of garlic, and the aromatic complexity of fresh herbs. The addition of white wine provides a sophisticated depth, while a touch of cream ensures a velvety texture that clings beautifully to each bite of seafood. Whether you’re grilling, baking, or sautéing, this sauce is the perfect accompaniment. And don’t forget, it’s also an excellent dip for crusty bread, adding a touch of elegance to any meal.

What sets this recipe apart is its balance of simplicity and elegance. In just a few steps, with ingredients you likely already have in your kitchen, you can create a sauce that complements and celebrates the delicate flavors of seafood. Prepare to impress your guests and delight your taste buds with this exquisite seafood sauce.

Lobster Stock Reduction

A lobster stock reduction is a concentrated liquid derived from simmering lobster shells with various aromatics and then reducing the resulting stock to intensify its flavors. This process captures the essence of lobster, creating a rich, flavorful base commonly used in high-end culinary preparations. 

A lobster stock reduction is a luxurious base for various sauces, adding a deep, seafood-rich flavor that enhances any dish. Here’s how it’s typically used:

1. Base for Bisques and Soups: The reduction can be the foundation for creamy bisques and chowders, providing a robust lobster flavor.
2. Sauce Base: It can make classic sauces like lobster beurre blanc or velouté. The reduction is typically combined with cream, butter, or a roux to create a velvety texture.
3. Flavor Enhancer: Adding the reduction to other sauces, such as a tomato or cream sauce, can intensify the flavor and add a sophisticated seafood note.
4. Finishing Touch: It can also be drizzled over seafood dishes to enhance the presentation and flavor profile.

Half & Half

Half and Half is a versatile dairy product that combines equal parts whole milk and light cream. It contains about 10-12% fat, positioning it between milk and heavy cream in terms of richness. Known for its smooth and creamy texture, half and half is commonly used in coffee to add a touch of indulgence without being overly rich.

Half and half is a popular ingredient in cooking for creating creamy soups, sauces, and desserts. It provides a luscious mouthfeel without the heaviness of heavy cream, making it ideal for recipes that require a lighter touch. Additionally, half and half can be used in baking to enrich cakes, muffins, and scones, contributing to a tender crumb and moist texture.

Due to its balanced fat content, half and half is a staple in many kitchens. It is valued for its ability to enhance flavor and texture in a variety of dishes.

📖 Recipe

Print Recipe

Seafood Sauce for Pan Seared Fish

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Sauces

Cuisine: American

Servings: 8 servings

Ingredients

• 4 tablespoons butter
• 1 cup Half & Half half milk and half cream
• 1½ ounces lobster stock reduction also called lobster glace or fruit de mer
• 2 tablespoons basil pesto
• 1 tablespoon fresh lemon juice
• ¼ cup Parmesan cheese grated
• 1 scallion

Instructions

• Thinly slice the scallion separating the white end from the green end.
• In a sauce pan on medium high heat, add the butter and melt.
• Add the Half & Half, lobster stock reduction and whisk until blended.
• Simmer the sauce, whisking until slightly reduced (by about ¼).
• Add the basil pesto, lemon juice, sliced white scallion and Parmesan cheese and whisk until thoroughly blended.
• Remove from heat, plate, top with green slice scallion and serve.

Notes

The only prep is to get the ingredients together so you don't have to stop once you start making the sauce. If you buy ungrated cheese and I hope you do, now would be a good time to grate it.

That's it. Couldn't be more simple, but you won't believe how good it is because you are starting with a great base for the sauce.

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