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!