Ingredients
- 1/2-ounce olive oil
- 1/2-ounce garlic, peeled and sliced
- 4 ounces clams or cockles
- 2 medium prawns, peeled and deveined
- 2 ounces salmon, cut into small cubes
- 2 small crab legs (any type)
- 4 ounces cooking wine, Chablis
- 2 1/2 ounces tomato sauce
- 2 medium scallops
- 1 lemon, halved (1/2 juiced and 1/2 cut in wedges)
- Pinch fresh parsley leaves
- 1-ounce whole sweet butter
- 1/4 bunch fresh basil, leaves chopped
Directions
In a medium skillet over high heat, add oil. When oil is hot, briefly saute garlic then add the clams. Reduce heat to medium; add all remaining seafood except scallops. Cook until the fish is almost done. Deglaze the pan with white wine. Add the tomato sauce, scallops and juice from half of the lemon. Cover and let simmer about 3 to 4 minutes. Remove from heat; add parsley, butter and basil. Serve in a large bowl and garnish with lemon wedges.
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By James c.
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on August 31, 2010
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I Used to live in italy,spain,holland,amsterdam,germandy,florida,georgia and the usa.i l ove to cook.i am a chef to.your recipes are wonderful.they make sense to.i was in the navy,for 10 years.i wanted to do 30 years.keep it up.i watch you daily to.just say easy olive oil,instead of easy oo.my husband Jim was in the marine core for like 5 years or less.your show about Philedellphia was a great show.i watched it.i live in PA,tidioude the coast near Warren.Jim said it will take around 8 or more hours to get there.i want to go. take care and let me know how your doing.bye for now.keep cooking.i watch you everyday.my name is Shari Carothers
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