Seafood Pescatore

BENARD TAMBURELLOE'S SEAFOOD PESCATORE WITH BASIL PASTA

INGREDIENTS
6 OZ PIECE OF FISH (GROUPER)
2 SHRIMP
2 SEA SCALLOPS
PINCH OF SAFFRON
1 SHALLOT, CHOPPED
1/4 CUP CHOPPED LEEKS
2 TABLESPOONS OLIVE OIL
2 TABLESPOONS FRESH SQUEEZED LEMON JUICE
2 TABLESPOONS WINE
1 TABLESPOON GARLIC BUTTER
1/4 CUP GARLIC BUTTER
SALT & PEPPER TO TASTE


DIRECTIONS:
HEAT A MEDIUM SAUTEE PAN. PREP THE SEAFOOD WITH SALT AND PEPPER. ADD OLIVE OIL TO THE SKILLET. SEAR FISH FOR 3 MINUTE ON ONE SIDE. FLIP. ADD THE SHRIMP & SCALLOPS FOR ANOTHER 3-4 MINUTES. ONCE THE FISH IS CRISP, DEGLAZE THE PAN WITH LEMON JUICE AND WINE. REDUCE BY HALF. ADD CREAM AND SAFFRON. REDUCE AND ADD 1/4 GARLIC BUTTER. PLATE IT UP AND ENJOY!

GDA Cooking - December 5, 2011