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Export 11 ingredients for grocery delivery
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.
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