Steps

1. Blanch and finely chop 1 tomato.
   🕒 01:17
2. Finely chop 15g of salted kelp. This finely chopped kelp helps release more umami and blend better with the other ingredients.
   🕒 01:23
3. Lightly season the prepared seafood (white fish, shrimp, squid) with salt and pepper (to taste). For the shrimp, devein and remove the shells for easier eating.
   🕒 02:10
4. Heat 1 tbsp of olive oil in a frying pan.
   🕒 03:03
5. Place the white fish skin-side down and sear from the skin side. Gently press down if the fish curls up.
   🕒 03:06
6. Add the squid, shell-on shrimp, and chopped 4 asparagus stalks and sear until browned. Lightly season the asparagus with a pinch of salt. Searing the shrimp over high heat enhances their aroma.
   🕒 04:07
7. Once all ingredients are cooked through, add 200cc of white wine and cook until the alcohol evaporates. Once the alcohol has evaporated, remove the ingredients from the pan.
   🕒 04:44
8. Add a small amount of water (as needed) to the remaining juices in the pan and stir to dissolve the savory flavors.
   🕒 05:25
9. Return the cooked ingredients to the pan, add 1 cup of heavy cream, the chopped tomato, and the minced salted kelp.
   🕒 05:41
10. Heat until the flavors are well combined and the sauce has thickened.
    🕒 06:05
11. Turn off the heat, add the chopped 20g of scallions, and mix in with the residual heat.
    🕒 06:45
12. If the sauce becomes too thick, adjust the consistency by adding a small amount of water (as needed).
    🕒 07:11
13. Plate the dish. It is now ready to serve.
    🕒 07:36