Step 1

Place the wine in a medium saucepan and bring to the boil over medium-high heat. Remove from heat. Add the saffron and set aside for 30 minutes to infuse.

Step 2

Add the fish stock to the wine mixture and bring to the boil over medium-high heat. Reduce heat to medium and simmer, uncovered, for 10-12 minutes or until liquid thickens slightly. Add the butter and stir until butter melts. Remove from heat.

Step 3

Meanwhile, preheat a chargrill on high. Combine the oil and garlic in a small bowl. Brush the Balmain bugs and prawns with garlic mixture. Cook Balmain bugs, cut-side down, and prawns on preheated grill for 3 minutes or until they change colour and are just cooked. Remove from grill. Divide among serving bowls.

Step 4

Brush salmon pieces with garlic mixture. Add to the grill and cook for 1 minute each side for mediumrare or until cooked to your liking. Divide among serving bowls.

Step 5

Brush scallops with garlic mixture. Add to grill and cook for 1 minute each side or until opaque and just cooked through. Divide among serving bowls.

Step 6

Ladle the hot saffron broth over the seafood mixture. Sprinkle with parsley and serve immediately.