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      1620 Savoy's Shellfish Provencal

      {}Shellfish Provencal

      {}

      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

      {}

      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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