I haven't tried this one yet, but it mirrors the simplicity of some of my favorite recipes, so I thought it would be worth posting. I'll follow up after I make it to share results and tweaks to the recipe!
Ingredients:
1/4 cup extra-virgin olive oil (EVOO)
1 pound sea scallops, trimmed and patted dry
Salt and freshly ground black pepper
6 cloves garlic, finely chopped
6 flat fillets of anchovies
1 teaspoon crushed red pepper (1/3 palmful)
1/2 cup dry sherry, white wine or dry vermouth (eyeball it)
2 cups tomato sauce
1 cup seafood stock or chicken broth
1 pound large shrimp, deveined and tails removed
1 pound turbot, cut into chunks
1/2 cup shredded or torn fresh basil
Grated peel of 1 lemon
Crusty bread, to pass around the table
Check out
Look for seafood stock in the soup aisle or frozen foods section.
Directions:
1. In a large, deep skillet, heat the EVOO, 4 turns of the pan, over medium-low heat. Add the scallops in a single layer, season with salt and pepper and cook, turning once, 2 minutes on each side. Transfer to a plate. add the garlic, anchovies and crushed red pepper to the skillet and cook until the anchovies dissolve.
2. Add the sherry to the skillet and reduce slightly. Add the tomato sauce and stock; bring to a boil. Season the shrimp and fish with salt and pepper, add to the sauce and simmer until opaque, 6 to 7 minutes. Stir in the scallops, basil and lemon peel. Serve the stoup in shallow bowls with the bread.
Ingredients:
1/4 cup extra-virgin olive oil (EVOO)
1 pound sea scallops, trimmed and patted dry
Salt and freshly ground black pepper
6 cloves garlic, finely chopped
6 flat fillets of anchovies
1 teaspoon crushed red pepper (1/3 palmful)
1/2 cup dry sherry, white wine or dry vermouth (eyeball it)
2 cups tomato sauce
1 cup seafood stock or chicken broth
1 pound large shrimp, deveined and tails removed
1 pound turbot, cut into chunks
1/2 cup shredded or torn fresh basil
Grated peel of 1 lemon
Crusty bread, to pass around the table
Check out
Look for seafood stock in the soup aisle or frozen foods section.
Directions:
1. In a large, deep skillet, heat the EVOO, 4 turns of the pan, over medium-low heat. Add the scallops in a single layer, season with salt and pepper and cook, turning once, 2 minutes on each side. Transfer to a plate. add the garlic, anchovies and crushed red pepper to the skillet and cook until the anchovies dissolve.
2. Add the sherry to the skillet and reduce slightly. Add the tomato sauce and stock; bring to a boil. Season the shrimp and fish with salt and pepper, add to the sauce and simmer until opaque, 6 to 7 minutes. Stir in the scallops, basil and lemon peel. Serve the stoup in shallow bowls with the bread.
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Looks great!
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