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!!