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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 pound(s) fresh 10-20 ct sea scallops |
1/2 pound(s) 16-20 raw shrimp, with shell and tail on |
1 2-pound bag(s) mussels, shells closed |
32 littleneck clams |
12 ounce(s) boneless, skinless mahi-mahi, cut in 1-inch cubes |
2 roma tomatoes, large dice |
1 sweet onion, peeled & large dice |
4 bay leaves |
4 sprig(s) fresh thyme |
4 sprig(s) fresh parsley |
1/2 cup(s) dry white wine |
1/2 cube(s) chicken broth |
salt & pepper to taste |
1 lemon |
Directions:
1. In a large stockpot or sauté pan, pour enough water to just cover the bottom of pan.
2. Bring to medium-high heat and add clams.
3. Cover and let steam for 1 minute.
4. Add onions and tomatoes, cover and let steam for 1 minute.
5. Add mussels, cover and let steam for another minute.
6. Add bay leaves, thyme, parsley, scallops and mahi-mahi.
7. Cover and let steam for 1 minute.
8. Add white wine, chicken broth, salt & pepper to taste and shrimp.
9. Gently turn and let cook until shrimp are lightly pink and opaque.
10. Spoon out into shallow bowl and garnish with lemon wedges.
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