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1
In a frying pan over medium high heat, add butter, shallots and garlic.
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2
Sweat the garlic and shallots until they become translucent.
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3
Add the clams and mussels and toss everything together.
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4
Season with salt and pepper.
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5
Deglaze the frying pan with white wine, cover with a lid and let cook until the mussels and clams start to open.
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6
Strain mussels and clams and set aside, reserving the liquid (it will be used to make the veloute).
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7
In a frying pan, add 2 tablespoons of the olive oil and heat the pan until it is smoking hot.
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8
Season the shrimp and scallops with salt and pepper.
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9
Carefully place the scallops in the pan and sear, until golden brown on both sides.
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10
Remove from the pan and set aside.
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11
Add the shrimp to the same pan and saute until cooked through, about 4 minutes.
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12
Remove from the pan and set aside.
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13
In the same frying pan, add the remaining 1 tablespoon olive oil and let it get hot.
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14
Add the mushrooms and saute until they are cooked and most of their liquid is released.
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15
Season with salt and pepper.
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16
Remove the mushrooms from the pan and set aside.
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17
Preheat the broiler.
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18
To make the veloute: In a saute pan melt butter and add flour until both mix evenly together.
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19
Let cook for a few minutes on light heat until the mixture resembles pancake batter.
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20
Take the pan you used to cook the shrimps and scallops and deglaze it with the liquid you saved from the mussels and clams and squeeze in the lemon.
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21
Add the fumet and let reduce.
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22
Add the cream and again let reduce over medium heat.
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23
Add the butter flour mixture and stir until everything starts to thicken.
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24
Season with salt and pepper and set aside.
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25
Remove the shells of the mussels and clams.
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26
Cut the scallops in 4 and remove any shell that is still on the shrimp.
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27
Add the mushrooms, scallops, shrimp, mussels, and clams to the veloute and stir everything with a spoon.
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28
Fill the baking shells or bowls with the seafood veloute and sprinkle the top with bread crumbs and parsley.
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29
Place under a broiler until the top becomes golden brown.
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30
Place the hot dish onto another plate to serve.
