Seafood Locicero
Submitted by gran1908
Grilled shrimp and scallops with poached mussels and clams over crispy pasta pancakes, drizzled with a ginger-pepper marsala sauce. Restaurant-caliber seafood at home.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minThis is the kind of dish that makes you wonder why you ever bothered with a reservation.
Four types of seafood share the plate: shrimp and scallops get marinated in white wine and lemon before hitting the grill (or a hot sauté pan), while mussels and clams poach open in their own little wine bath.
The real star, though, is the sauce. A reduction of demi-glace with ginger, peppers, brown sugar, marsala wine, soy sauce, and lemon juice that hits sweet, savory, and spicy all at once.
Everything lands on crispy golden pasta pancakes that shatter when you cut into them.
Chef’s Tips
- Marinate the shrimp and scallops for a full hour in white wine and lemon juice so they soak up that brightness
- Reduce the ginger-pepper sauce until it’s thick and glossy for the best coating consistency
- Freeze the pasta pancakes until firm before sautéing so they hold their shape and get a proper golden crust
- Discard any mussels or clams that don’t open after poaching
Ingredients
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.
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