- 1 lb Unpeeled, medium-size fresh
- shrimp 1/2 lb Fresh sea scallops
1 lb Fresh squid*
1 lb Fresh, unshelled mussels
1 lb Fresh, unshelled clams
6 Garlic cloves, minced
1/4 c Olive oil
1/2 c Dry white wine
1/4 c Lemon juice
4 Sprigs fresh thyme, finely
- chopped 4 Sprigs fresh oregano, finely
- chopped Risotto (see recipe) 2 1/2 tb Gremolata
1/2 ts Finely ground sea salt
1/2 ts Freshly ground pepper
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,
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,
2 to 3 minutes; remove with a slotted spoon, set aside. Add mussels, clams, wine, and next
3 ingredients to skillet. Bring to a boil over high heat. Cover and cook, shaking pan frequently,
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
2 1/2 tablespoons Gremolata, salt, and pepper; serve immediately.
1 lb. sea scallops or shrimp may be substituted for squid. Source: Southern Living, November,
1995 Typed by J. Matthews, Nov.
26, 1995 Submitted By J.MATTHEWS
26 NOV
