Seafood Locicero
Yield
4 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
mussels
|
*
|
| 8 | each |
clams
|
*
|
| 12 | each |
shrimp
|
*
|
| 8 | each |
scallops
|
*
|
| 4 | each |
pancake
made out of pasta |
* |
| 8 | ounces |
red hot pepper sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
mussels
|
*
|
| 8 | each |
clams
|
*
|
| 12 | each |
shrimp
|
*
|
| 8 | each |
scallops
|
*
|
| 4 | each |
pancake
made out of pasta |
* |
| 231.2 | ml/g |
red hot pepper sauce
|
|
Directions
In a sauce, reduce demi-glace (or broth) by half.
In a separate pan, sauté peppers and ginger with the brown sugar.
Unglaze with the marsala wine and reduce until almost all liquid is gone.
Add the broth.
Reduce by half. Add soy sauce and lemon juice.
Press mixture into a lightly oiled 9" pie pan.
Freeze until firm. Remove and cut into 4 wedges. Sauté pancakes until golden brown on one side.
Flip pancakes and bake in a 350℉ (180℃) oven for 5 minutes.
One hour before serving, marinate scallops and shrimp in a marinade of ½ cup white wine and ¼ cup lemon juice.
Poach mussels and clams in white wine until done.
Grill or sauté shrimp and scallops until done.
Cover ½ of each plate with 2 oz of the ginger-pepper sauce.
