Ingredients Jump to Instructions ↓

  1. 1 lb Unpeeled, medium-size fresh

  2. - shrimp 1/2 lb Fresh sea scallops

  3. 1 lb Fresh squid*

  4. 1 lb Fresh, unshelled mussels

  5. 1 lb Fresh, unshelled clams

  6. 6 Garlic cloves, minced

  7. 1/4 c Olive oil

  8. 1/2 c Dry white wine

  9. 1/4 c Lemon juice

  10. 4 Sprigs fresh thyme, finely

  11. - chopped 4 Sprigs fresh oregano, finely

  12. - chopped Risotto (see recipe) 2 1/2 tb Gremolata

  13. 1/2 ts Finely ground sea salt

  14. 1/2 ts Freshly ground pepper

  15. 1/2-inch slices, and set aside. Remove "beards" from mussels. Scrub mussels and clamswith a brush to remove grit; set aside. Cook garlic in olive oil over medium heat, stirring constantly,

  16. 2 to 3 minutes or just until shrimp turn pink. Remove shrimp and scallops with a slotted spoon; set aside. Cook squid in skillet over medium heat, stirring constantly,

  17. 2 to 3 minutes; remove with a slotted spoon, set aside. Add mussels, clams, wine, and next

  18. 3 ingredients to skillet. Bring to a boil over high heat. Cover and cook, shaking pan frequently,

  19. 3 to 5 minutes or until shells open. Remove and discard unopened shells. Add shrimp, scallops, and squid. Cook over medium heat until thoroughly heated. Remove seafood with a slotted spoon, reserving liquid. Stir liquid into cooked Risotto. Place risotto on a lettuce-lined serving plate, and top with seafood mixture. Sprinkle with

  20. 2 1/2 tablespoons Gremolata, salt, and pepper; serve immediately.

  21. 1 lb. sea scallops or shrimp may be substituted for squid. Source: Southern Living, November,

  22. 1995 Typed by J. Matthews, Nov.

  23. 26, 1995 Submitted By J.MATTHEWS

  24. 26 NOV


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