www.mcnapa.com

 

Brodetto di Mare

 

Ingredients

(Serves 4)

 

1/2 pound sea scallops

1/2 pound shrimp, peeled and deveined

Sea salt, preferably gray salt

Freshly ground black pepper

3 tablespoons extra-virgin olive oil

1 tablespoon minced garlic

2 tablespoons Pernod

1 cup dry white wine

3/4 pound clams, scrubbed

1/2 pound mussels, scrubbed and debearded

2 cups peeled, seeded, and finely diced tomato

1 1/2 tablespoons chopped fresh tarragon

2 tablespoons unsalted butter

Directions

 

Season the scallops and shrimp well with salt and pepper.

Heat a 14-inch skillet over high heat.

When hot, add 2 tablespoons of the olive oil.

 

Add the scallops and shrimp and brown well on one side, about 2 minutes, then turn and cook about 1 minute on the second side.

Transfer the shellfish to a platter and return the

skillet to moderate heat.

 

Add the remaining 1 tablespoon oil and the garlic to the skillet over moderately

high heat. Sauté until the garlic begins to color, then add the Pernod. Simmer

until the Pernod evaporates, then add the wine and simmer until reduced by half.

 

Add the clams and mussels, cover, and raise the heat to high. Cook until they

open, 3 to 5 minutes, checking occasionally and removing them to the platter as

they open. Discard any that fail to open.

 

Add the tomato to the skillet along with any accumulated shellfish juices on the

platter. Simmer for about 2 minutes to soften the tomato, then reduce the heat

to moderately low and stir in the tarragon and butter. When the butter melts,

return all the shellfish to the sauce and reheat briefly. Serve immediately.

 

 

Michael's Notes:

If you are serving the brodetto with the risotto, you?ll want

them to be ready at the same time. Start the risotto first, then start cooking

the brodetto after you add the first liquid to the risotto.

 

For more seasonal recipes to share around your table, buy my cookbook, Casual

Cooking!