Seafood Riviera Recipes

SEAFOOD RIVIERA

Steps:

• Remove the leaves from the basil and parsley, do not use the stems
• To toast your pine nuts get a pan sauté pan very hot, then turn off the heat, and add the pine nuts. Keep the pine nuts moving around so they toast without burning.
• Place the basil into your food processor, Pulse it's until it's minced very well.
• Add garlic, toasted pine nuts, and grated Romano cheese, pulse to combine.
• Drizzle in the Olive Oil until it has a nice smooth consistency without looking oily
• Get pasta water ready. You will cook the pasta once you begin to make the sauce for the seafood riviera.
• Add olive oil to a large hot saute pan. Place the scallops on one side of the pan and the mushrooms on the other side of the pan. Cook for 2 minutes, moving the mushrooms around as they cook.
• After two minutes flip the scallops and add the shrimp to the pan. Move the shrimp around and cook until they are almost finished.
• Add the stock, heavy cream, pesto and seasonings to the pan and mix the sauce together off the heat.**This is about the time you should start cooking your pasta
• Add the sun-dried tomatoes, sliced artichoke hearts and grated Romano cheese to the pan and bring the sauce to a light boil. Add the butter rolled in flour to thicken the sauce. Reduce the heat to medium and allow the sauce to reduce and thicken slightly. (about 2 minutes)
• Serve the finished dish over linguine or the pasta of your choice.**Mix a little of the sauce with the pasta before adding the other ingredients. It will make the dish look better when you serve it

SEAFOOD RIVERA

Steps:

• Melt 2 tablespoons butter in a pot over medium-high heat. Saute scallops and shrimp in hot butter until shrimp are pink, about 5 minutes. Stir tomatoes, artichoke hearts, mushrooms, and pesto into shrimp mixture; cook and stir until heated through, about 5 minutes.
• Pour clam juice, whipping cream, Romano cheese, white wine, garlic powder, onion powder, black pepper, and linguine into shrimp mixture. Roll remaining butter in flour and add to shrimp mixture and mix well. Bring to a boil, reduce heat to medium-low, and simmer until hot throughout and flavors blend, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Ladle pasta into bowls and spoon shrimp mixture over the top.

LAURA'S SEAFOOD THERMIDOR

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Melt 1/2 cup of butter in a large skillet over medium heat. Stir in the green onions and mushrooms, and cook until the mushrooms have softened, about 5 minutes. Stir in the shrimp and walleye; cook and stir until the shrimp have begun to turn opaque, about 2 minutes. Add the lobster and crab, and cook a few minutes to heat.
• Stir in the sherry and white wine. Bring to a simmer, and cook for 2 minutes. Once the shrimp and walleye are no longer translucent in the center, stir in the cream of shrimp soup, half-and-half, 1 cup bread crumbs, and Cheddar cheese until the cheese has melted, and the mixture is bubbly. Pour into a casserole dish, and sprinkle evenly with 1/2 cup breadcrumbs and the Parmesan cheese. Dot with the pieces of cold butter.
• Cook under the preheated broiler until the butter has melted and the bread crumbs are golden brown.