Wednesday, August 31, 2016

SOUTH WHIDBEY STEW WITH PENN COVE MUSSELS ENJOY DAN:

SOUTH WHIDBEY SEAFOOD STEW WITH PENN COVE MUSSELS by CHEF DAN:
serves 5-6

INGREDIENTS:
8 sea scallops
2 tablespoon olive oil
8 jumbo shrimp, cleaned tails left on
1-1/2 pounds Penn Cove Mussels
1-large shallot, thinly sliced
1 fennel bulb, thinly sliced with a few fronds reserved
2 garlic cloves, minced
1/2-teaspoon hot sauce plus more for serving
1--cup dry red wine
1 cup bottled clam juice
1-1/2cups chicken stock
1 (15 Oz) can RO*TEL hot diced tomatoes
2 thyme springs
1 bay leaf
1/4-cup fresh oregano, minced
1/2-teaspoon hot sauce plus more for serving
sourdough toast for serving

INGREDIENTS:
  1. Pat dry scallops and season with salt.
  2. In a stock pot add oil over medium-high heat and when sizzling.
  3. Ad scallops and sear on both sides, 1-2 minutes per side.
  4. remove & set aside.
  5. add shallot and fennel and saute for about 5 minutes.
  6. season with sea salt and freshly ground black pepper to taste
  7. add garlic and hot sauce and saute for 2 minutes.
  8. deglaze with red wine, scraping up all of the bits stuck to the pan.
  9. add broth clam juice, chicken stock, tomatoes and bay leaf.
  10. bring to a boil; reduce heat and simmer for 25-30 minutes.
  11. add shrimp and Penn Cove Mussels and simmer for 5-8 minutes.
  12. discard any unopened mussels.
  13. add the scallops, thyme springs, and oregano, cook 2 minutes.
  14. taste broth, add more salt a& pepper or hot sauce as needed
  15. serve with sourdough toast.


ENJOY DAN: BON-APPETITE!!

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