Seafood Bagna Cauda

Ingredients and Weight:

• 4 cups heavy cream
• 2 cups whole milk
• 2 heads garlic, cloves separated and peeled (about 30 cloves)
• 1/2 cup unsalted butter
• 1/2 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound shrimp, peeled and deveined
• 1 pound scallops
• 1 pound crab legs
• 1 pound mussels
• 1 pound clams

Preparation Time:

30 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a medium saucepan, combine the heavy cream, whole milk, garlic, butter, olive oil, salt, and pepper. Bring to a simmer over medium heat, stirring occasionally.
2. Reduce heat to low and simmer for 15 minutes, or until the garlic is soft and fragrant.
3. Strain the sauce through a fine-mesh sieve into a fondue pot or small saucepan.
4. Heat the sauce over low heat, keeping it warm.
5. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp, scallops, crab legs, mussels, and clams. Cook until the seafood is cooked through (shrimp should be pink, scallops opaque, crab legs red, mussels and clams should open).
6. To serve, arrange the seafood on a platter. Place the fondue pot or saucepan with the sauce in the center. Serve with crusty bread for dipping.

Nutritional Information:

• Calories: 500 per serving
• Fat: 25g
• Protein: 30g
• Carbohydrates: 20g

Dish Characteristics:

• Creamy and flavorful sauce
• Variety of seafood options
• Perfect for a party or special occasion

User Comments:

• "This was the best seafood dish I've ever had!"
• "The sauce was so rich and creamy, and the seafood was cooked to perfection."
• "I loved the variety of seafood in this dish."
• "This is the perfect dish for a party or special occasion."
• "I highly recommend this dish to anyone who loves seafood."

Special Precautions and Tips:

• Be sure to clean the mussels and clams thoroughly before cooking. Discard any mussels or clams that do not open after cooking.
• Keep the sauce warm over low heat. If the sauce starts to thicken, add a little more milk or cream.
• Serve the dish with crusty bread for dipping. You can also serve it with vegetables such as carrots, celery, and broccoli.