Clam Shrimp And Scallop Pan Roast Best Recipes

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CLAM, SHRIMP AND SCALLOP PAN ROAST

2022-10-07



Clam, Shrimp and Scallop Pan Roast image

From "Dinosaur Barbeque, An American Roadhouse" by John Stage and Nancy Radke. The book says, "Shellfish lovers drool over the drunken-sweet richness of the sea infusing every inch of this dish. You can use clams, shrimp and scallops or substitute your own favorites: mussels, oysters or even some firm-fleshed fish. Just be sure to serve the pan roast with a spoon and plenty of good bread to sop up all the tasty sauce."

Provided by Epi Curious

Categories     < 30 Mins

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

Ingredients:

  • 2 dozen littleneck clams
  • 1/4 cup olive oil
  • 6 large garlic cloves, minced
  • 1 cup clam juice
  • 1 cup white wine
  • 6 tablespoons barbecue sauce (use Mutha Sauce, recipe posted separately on this site)
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon Worcestershire sauce
  • 1/2-3/4 lb shrimp, in the shell
  • 1/2 lb sea scallops (preferably dry-packed)
  • 1 tablespoon heavy cream
  • 10 fresh basil leaves, chopped
  • 2 tablespoons fresh Italian parsley, chopped

Steps:

  • Give the clams a good scrubbing, discarding any with cracked or open shells. Set aside.
  • Heat the oil over medium-high heat in a pan that you can cover later.
  • Throw in the garlic and cook for a few minutes.
  • Pour in the clam juice, wine and Mutha Sauce.
  • When the mixture is bubbling, add the clams.
  • Cover and cook til the clams open, 3 to 5 minutes. Pull out the clams as they open and keep them warm. (Throw out any clams that don't open.).
  • Boil and reduce the pan juices over high heat for about 8 minutes.
  • Sprinkle in the red pepper and season up the sauce with Worcerstershire.
  • Toss in the shrimp and scallops. Simmer until they're cooked and have just turned opaque, about 4 minutes.
  • Swirl in the cream and basil.
  • Return the clams to the pan and gently stir together all the shellfish.
  • Sprinkle with parsley and serve steaming hot.

Nutrition Facts : Calories 410, Fat 17.4, SaturatedFat 3.1, Cholesterol 163.9, Sodium 717.6, Carbohydrate 17.6, Fiber 0.8, Sugar 4, Protein 33.8

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