CLAM, SHRIMP AND SCALLOP PAN ROAST
From "Dinosaur Barbeque, An American Roadhouse" by John Stage and Nancy Radke. The book says, "Shellfish lovers drool over the drunken-sweet richness of the sea infusing every inch of this dish. You can use clams, shrimp and scallops or substitute your own favorites: mussels, oysters or even some firm-fleshed fish. Just be sure to serve the pan roast with a spoon and plenty of good bread to sop up all the tasty sauce."
Provided by Epi Curious
Categories < 30 Mins
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Give the clams a good scrubbing, discarding any with cracked or open shells. Set aside.
- Heat the oil over medium-high heat in a pan that you can cover later.
- Throw in the garlic and cook for a few minutes.
- Pour in the clam juice, wine and Mutha Sauce.
- When the mixture is bubbling, add the clams.
- Cover and cook til the clams open, 3 to 5 minutes. Pull out the clams as they open and keep them warm. (Throw out any clams that don't open.).
- Boil and reduce the pan juices over high heat for about 8 minutes.
- Sprinkle in the red pepper and season up the sauce with Worcerstershire.
- Toss in the shrimp and scallops. Simmer until they're cooked and have just turned opaque, about 4 minutes.
- Swirl in the cream and basil.
- Return the clams to the pan and gently stir together all the shellfish.
- Sprinkle with parsley and serve steaming hot.
Nutrition Facts : Calories 410, Fat 17.4, SaturatedFat 3.1, Cholesterol 163.9, Sodium 717.6, Carbohydrate 17.6, Fiber 0.8, Sugar 4, Protein 33.8
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Charlotte Murina
[email protected]I would not recommend this recipe to anyone.
Ntombi Ntuli
[email protected]This was a waste of time and ingredients. The seafood was tough and the sauce was flavorless.
Lyla Jarrell
[email protected]I thought this dish was just okay. The seafood was a bit bland and the sauce was a bit too thick.
Nannette Robinson
[email protected]The seafood was a bit overcooked, but the sauce was good.
top fun 4 u ever
[email protected]This was a bit too salty for my taste, but otherwise it was a good dish. The seafood was cooked well and the sauce was flavorful.
halleluyah omomeji
[email protected]I followed the recipe exactly and the dish turned out great. The seafood was cooked evenly and the sauce was flavorful. I will definitely be making this again!
Mr Shorif
[email protected]This was a great weeknight meal. It was quick and easy to make, and the seafood was cooked perfectly. The sauce was also very flavorful.
WaQaS AfRiDi
[email protected]I've made this dish several times now and it's always a hit. The seafood is always tender and juicy, and the sauce is flavorful and rich. I love serving this over rice or pasta.
Junaid Ahmad
[email protected]Easy and delicious! I used frozen seafood and it turned out great. The sauce was flavorful and the seafood was cooked evenly.
Catherine Ngoroma
[email protected]This clam, shrimp, and scallop pan roast was an absolute delight! The seafood was cooked to perfection and the flavors were incredibly well-balanced. I especially enjoyed the crispy bits of bacon and the briny flavor of the clams. Will definitely be