Email to       

Recipe Categories: bobo3039's HOME PAGEAPPETIZERS BBQ BEVERAGES BlueCheeseDressings BREAD BREAKFAST BurgerVariations CAKESandPIES CANDY Canning CASSEROLES Chili Condiments COOKIES Copycat CROCKPOT DESSERTS Dips EGGS ETHNIC FISHandSEAFOOD FRUIT GardenProjects GiftsinaJar MakeYourOwn MARINADES MEATS PASTA PIZZA Potatoes POULTRY Quiche RecipeLinks RICE SALADandDRESSING SaladDressings SALSAS SANDWICHES SAUCES Sausage Smoker SNACKS SOUPSandSTEWS SpiceMixes Thanksgiving VEGETABLES VEGETARIAN Wings

Clam, Shrimp and Scallop Pan Roast




Source of Recipe


dinosaurbbq


List of Ingredients




2 dozen littleneck clams
1/4 cup olive oil
6 large cloves garlic, minced
1 cup clam juice
1 cup white wine
6 tbsp. Dinosaur BBQ sauce
1 tsp. crushed red pepper
1 tbsp. Worcestershire sauce
1/2 to 3/4 lb. shrimp, in the shell
1/2 lb. sea scallops
1 tbsp. heavy cream
10 fresh basil leaves, chopped



Recipe



Give the clams a good scrubbing, discarding any with cracked or open shells. Set aside. Heat the oil over medium-high heat in a pan that you can cover later. Throw in the garlic and cook for 2 minutes. Pour in the clam juice, wine and BBQ sauce. When the mixture is bubbling, add the clams. Cover and cook until the clams open, about 3-5 minutes. Pull out the clams as they open and keep them warm. (Throw
out any that don't open)

Boil and reduce the pan juices over high heat for about 8 minutes.
Sprinkle in the red pepper and season with Worcestershire.

Toss in the shrimp and scallops. Simmer until they're cooked and have ust turned opaque, about 4 minutes. Swirl in the cream and basil.
Return the clams to the pan and gently stir together all the shellfish. Sprinkle with fresh chopped Italian parsley and serve steaming hot.