Grandmas Recipe Box

Clam Shrimp & Scallop Pan Roast

Clam Shrimp & Scallop Pan Roast
Super easy
Fairly expensive
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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

  1. Scurb the clams well making sure to discard any that are open or broken
  2. In a large skillet, heat the oil over a medium-high heat, adding the garlic when hot..
  3. Cover and cook for 2 minutes.
  4. Add the clam juice, wine, and BBQ sauce.
  5. Wehn mixture comes to a boil, add the clams.
  6. Cover and cook until clams open, 3 - 5 minutes
  7. Remove clams to a covered dish when they open to keep them warm.
  8. Discard and clams that haven't opened.
  9. Boil the juices left in the pan over high heat for 8 minutes to reduce the juice.
  10. Add the red pepper and Worcestershire sauce and stir to combine.
  11. Addshrimp and scallops, simmering until they're cookes and just turned opaque, about 4 minutes.
  12. Stri in cream and basil.
  13. Return the clams to pan and gently sir all the shellfish together.
  14. 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

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