Clam, Shrimp and Scallop Pan Roast |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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From Dinosaur Barbeque, An American Roadhouse by John Stage and Nancy Radke. The book says, Shellfish lovers drool over the drunken-sweet richness of the sea infusing every inch of this dish. You can use clams, shrimp and scallops or substitute your own favorites: mussels, oysters or even some firm-fleshed fish. Just be sure to serve the pan roast with a spoon and plenty of good bread to sop up all the tasty sauce. Ingredients:
2 dozen littleneck clams |
1/4 cup olive oil |
6 large garlic cloves, minced |
1 cup clam juice |
1 cup white wine |
6 tablespoons barbecue sauce (use mutha sauce, recipe posted separately on this site) |
1 teaspoon crushed red pepper flakes |
1 tablespoon worcestershire sauce |
1/2-3/4 lb shrimp, in the shell |
1/2 lb sea scallops (preferably dry-packed) |
1 tablespoon heavy cream |
10 fresh basil leaves, chopped |
2 tablespoons fresh italian parsley, chopped |
Directions:
1. Give the clams a good scrubbing, discarding any with cracked or open shells. Set aside.
2. Heat the oil over medium-high heat in a pan that you can cover later.
3. Throw in the garlic and cook for a few minutes.
4. Pour in the clam juice, wine and Mutha Sauce.
5. When the mixture is bubbling, add the clams.
6. Cover and cook til the clams open, 3 to 5 minutes. Pull out the clams as they open and keep them warm. (Throw out any clams that don't open.).
7. Boil and reduce the pan juices over high heat for about 8 minutes.
8. Sprinkle in the red pepper and season up the sauce with Worcerstershire.
9. Toss in the shrimp and scallops. Simmer until they're cooked and have just turned opaque, about 4 minutes.
10. Swirl in the cream and basil.
11. Return the clams to the pan and gently stir together all the shellfish.
12. Sprinkle with parsley and serve steaming hot.
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