Seafood Sauté
⏳ Time
20 minutes
🥕 Ingredients
16
🍽️ Servings
2
Description
Seafood is quite delicate; if you overcook it, you lose all the flavor and texture. Learn how to prepare a seafood sauté so that everything is cooked perfectly, remains juicy, and retains its ocean essence, as demonstrated by John Smith.
Ingredients
- Pasta shells - 4.9 oz
- Clams (Vongole) - 4.9 oz
- Butter - 3 spoons
- Olive Oil - 0 fl oz
- Shallot - 0.7 oz
- Thyme - 3 sprigs
- Sherry - 3 fl oz
- Tomato Puree - 7.1 oz
- Olives stuffed with lemon - 3.5 oz
- Onion - 0.7 oz
- Garlic - 0.7 oz
- Capers - to taste
- Shrimp - 4.9 oz
- Scallops - 4 pieces
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare the sauce. To do this, place the crushed tomatoes, olives, finely chopped onion (previously sautéed until golden), minced garlic, and capers into a saucepan. Bring everything to a boil, then reduce the heat and let it simmer for 30 minutes. During this time, the sauce will reduce by about half.
Step 2
Shells - mussels and clams, rinse under running water.
Step 3
In a cast-iron skillet (or any other heavy-bottomed pan), pour in the melted butter and add a splash of olive oil. (I like to mix oils for better flavor.) Add the finely chopped shallots. Then, add the minced garlic, a few sprigs of thyme, and a pinch of salt and pepper.
Step 4
After 5 minutes, add the shell pasta and sherry or any other fortified wine. The alcohol will quickly evaporate, leaving behind a wonderful aroma.
Step 5
Prepare the shrimp by removing the heads and squeezing out the liquid into the saucepan; this will give the sauce a special seafood flavor, as all the shrimp's aroma is concentrated in the heads.
Step 6
Pour the sauté sauce over the dish. Add the shrimp to the sauté. Drizzle with olive oil and season lightly with salt.
Step 7
Place the skillet in a preheated oven set to maximum for about 10 minutes. Keep an eye on the shrimp to ensure they don't overcook. As soon as the shells open up, the sauté is ready to be taken out.
Step 8
Slice the fresh scallop into thin wedges and place it on top of the sauté. The scallop will cook quickly on the hot dish. If added too early, it will overcook and become unappetizing. The same goes for shrimp; larger ones can be baked, while smaller ones are better added to the finished dish. Serve immediately.
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