Wednesday, March 2, 2011
Scallop, Asparagus, Oyster & Clam Piccata
I have made this dish so many times and always make it different .... this time I added oysters and asparagus.
Norwegian scallops, organic grape tomatoes, clams, oysters, capers, asparagus, shallots, garlic, s&p, parsley, clam juice, fish stock, EVOO, butter, white wine, FRESH squeezed lemon juice....
S&P your scallops (make sure they DRY first) set aside in a dish, put some EVOO in a pan, CUT up the asparagus really small and saute, now add in shallots (you can use yellow onion, red onion or scallions for this dish..and/or mix them up). add in the grape tomatoes and saute pressing down the tomatoes until they SQUISH ...add some sea salt and ground peppercorns, now add in your garlic (don't allow it to burn) put in some butter (about 1/2 stick or less..even to taste), add in your clams and oysters (you can omit these and JUST use the Scallops!) add in 1/3 cup of white wine (optional), parsley, clam juice and fish stock if you can't find fish stock use Veggie broth or chicken broth instead! Throw in your scallops & Add fresh squeezed lemon juice --- mix in your cooked angel hair pasta! YUM! YUM! YUM!
Makes a HUGE bowl as you can see from my photos. Plate and top with grated cheese & more fresh, chopped parsley ---serve with a good bread for dipping!!! I used a CLASSIC ASIAGO FOCACCIA!!!!!
Posted by Richelle Kelley Goffredo