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Seafood Pan Roast



CLAM, SHRIMP AND SCALLOP PAN ROAST
Dinosaur BBQ Restarant Recipe

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

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 just 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.