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Pesce Fresco Cioppino
4 large scallops
8 oz. diced fish (salmon, swordfish, mahi, any other)
2 T. butter
6 oz. dry sherry
4 1/2 oz. clam juice
6 oz. good quality tomato sauce
salt, to taste
black pepper, to taste
crushed red pepper, to taste
capellini pasta, enough for 4
grilled focaccia bread as accompaniment
Saute scallops and diced fish in 2 tablespoons butter.
Deglaze with sherry and bring to boil.
Add clam juice and tomato sauce, season, add mussels and shrimp, cover and reduce slightly until fish is cooked and mussels have opened. (Discard any that do not open.)
Adjust seasonings. Pour over capellini pasta in shallow bowls. Serve with focaccia.
Serves 3 to 4.
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