Name: Clam Shrimp & Scallop Pan Roast
Prep time: 15 min
Cook time: 10 min
Yield: 4 Serving(s)
Cuisine: American
Ingredients: 2, dozen ,fresh littleneck clams; 1/4, cup ,olive oil; 6, large cloves ,garlic, minced; 1, cup ,clam juice; 1, cup ,white wine; 6, Tbs ,BBQ sauce; 1, tsp ,crushed red pepper; 1, Tbs ,Worcestershire sauce; 3/4, pound ,shrimp in shells; 1/2, pound ,fresh sea scallops; 1, Tbs ,heavy cream; 10, ,fresh basil leaves, chopped

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Super easy

Fairly expensive

Prep

15m

Cook

10m

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Category:	Cereals & Granolas
Seasons

Ingredients

For 4 Serving(s)

Clam, Shrimp and Scallop Pan Roast

2 dozen fresh littleneck clams
1/4 cup olive oil
6 large cloves garlic, minced
1 cup clam juice
1 cup white wine
6 Tbs BBQ sauce
1 tsp crushed red pepper
1 Tbs Worcestershire sauce
3/4 pound shrimp in shells
1/2 pound fresh sea scallops
1 Tbs heavy cream
10 fresh basil leaves, chopped

Clam Shrimp & Scallop Pan Roast Directions

Scurb the clams well making sure to discard any that are open or broken
In a large skillet, heat the oil over a medium-high heat, adding the garlic when hot..
Cover and cook for 2 minutes.
Add the clam juice, wine, and BBQ sauce.
Wehn mixture comes to a boil, add the clams.
Cover and cook until clams open, 3 - 5 minutes
Remove clams to a covered dish when they open to keep them warm.
Discard and clams that haven't opened.
Boil the juices left in the pan over high heat for 8 minutes to reduce the juice.
Add the red pepper and Worcestershire sauce and stir to combine.
Addshrimp and scallops, simmering until they're cookes and just turned opaque, about 4 minutes.
Stri in cream and basil.
Return the clams to pan and gently sir all the shellfish together.
Sprinkle with chopped Italian Parsley and serve hot.