Seafood saute
Instructions
Open the scallops with the help of a sturdy knife, then put them in for a few moments in the hot oven so that opens completely.
Remove the fruit from the shell, the mollusk from coral and wash them under running water, then put them to dry on a paper towel.
Steam Cook the mussels, clams and hearts.
Shelled shrimp and scampi and deprived the latter of the intestine; cut the halibut pulp into cubes of about an inch and a half of side; cut carrots and celery into cubes and the Leek to strips.
Gently melt 20 g of butter in a saucepan, saucepot and vegetables for 2-3 minutes on moderate heat.
Add the shrimp and halibut cubes, add all together for a couple of minutes, then add the scallops (body and coral), mussels, clams, hearts, shrimp, white wine and the fish fumet and let Cook for another 2 minutes.
Remove from casserole seafood and vegetables and keep warm.
Please reduce the broth by half, add the cream and let it reduce a bit more, then insaporitelo with Noilly Prat and the chopped Basil and tarragon.
At this point, put in casserole seafood and vegetables, add salt and pepper and add the rest of the butter.
Serve stir fried with a saffron risotto.
Ingredients and dosing for 4 persons
- 4 scallops in their shells
- 200 g of cockles
- 200 g of clams
- 20 mussels
- 4 scampi
- 200 g of boiled shrimp
- 200 g of halibut fillet
- 10 cl of cream
- 40 g of carrots
- 40 g of celeriac
- 40 g of leek
- 70 g of butter
- 25 cl of fish fumet
- 12 cl of noilly prat
- 2 cl of dry white wine
- 2 teaspoons of basil and chopped tarragon
- Salt
- Pepper