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Seafood Omelete with Butter Cream Sauce




Source of Recipe


Internet


List of Ingredients




1 dozen fresh Wilapa oysters
4 razor clams, chopped
6 tablespoons butter
1/4 lb. fresh asparagus, blanched and cut in 1-inch lengths
1/4 red onion, chopped finely
4 tablespoons brandy
2 tablespoons heavy cream
1/4 cup fresh oregano, chopped
cayenne pepper to taste
1/4 cup green onion (scallion) chopped (use the green too)
salt and pepper to taste
Parmesan cheese, freshly grated


Saute the oysters and clams in 2 tablespoons of the butter for about a minute; then add the asparagus. Be careful not to overcook. Next add the red onion. Saute until tender.

Deglaze the pan with brandy. Pour in the cream and reduce the sauce by about half until it bubbles, thickens, and browns slightly.

Once reduced, incorporate the remaining butter. Then add the herbs and scallions.

Ladle a generous dollop of the filling onto the hot shell of an omelette as it comes off the stove. Top it with freshly grated Parmesan before folding the omelette.

Garnish and serve immediately.



Recipe