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1620 Savoy's Shellfish Provencal

{}Shellfish Provencal

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6 shrimp

4 scallops

6 mussels

1 calamari filet

2 tbsp. sliced fennel

2 tbsp. sliced green onion

1 tbsp. seeded green chili

1 tbsp. kalimata olive

1/2 tbsp. garlic chopped

6 cherry tomatoes halved

1 orange sectioned

1/2 cup white wine

1/2 cup fresh squeezed lemon juice

1/4 cup fresh chopped herbs

1 tbsp. butter

1/2 cup shrimp stock {}

1 tbsp. olive oil

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Method

In large saut add oil & sear shrimp, scallops, and mussels for2 min

Add fennel, green onion, chili, garlic , tomato, olive , & fresh herb ,

& let cook for 3min deglaze pan with lemon & white wine,

Add shrimp stock, tomato, orange section & let simmer

For 4 min until mussles completely opens

Remove ingredients& place in serving bowl

Reduce liquid by half & pour over shellfish in bowl

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