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Recipe for 4 portions: 2 cups seafood medley (lobster claws, shrimp, diced salmon, mussels out of the shell, scallops, etc.), 3 cups diced vegetables (carrot, celery, bell peppers, squash), 2 diced shallots, 1 tbsp. chopped parsley, 1 tbsp. brown sugar, 1 tsp. salt, 1/4 cup sherry, 1/4 cup ice wine, 1 tablespoon butter, 1 tablespoon pure olive oil, 2 tablespoon lemon juice.
Heat the butter and oil in a large skillet and cook the vegetables until soft, then add the seafood and cook for 3 minutes more. Deglaze with the sherry and ice wine and add the sugar, salt, lemon juice and parsley. Cook until the sauce at the bottom of the pan thickens. Serve with a scoop of rice or other garnish.
I served the seafood for this photo with a spinach cake, baked with a quail egg on top, seasoned with sea salt and decorated with physalis, fresh thyme and Belgian endive.
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