Clam Shrimp & Scallop Pan Roast
Prep
15m
Cook
10m
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | American |
Ingredients
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.
Notes
Ust the Dinosaur BBQ sauce for this recipe found here: BBQ sauce
Nutrition facts
Per Serving
| Kcal: | 786 kcal |
| Fibers (g): | 0.8g |
| Sodium (mg): | 1620mg |
| Carbs: | 26.6g |
| Sugar (g): | 9.5g |
| Fat: | 20.1g |
| Saturated fat (g): | 4g |
| Cholesterol: | 893mg |
| Proteins: | 108.4g |
