Hodge Podge With Fresh Nova Scotia Shellfish

"This is a great Maritime dish - very good!!"
 
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Ready In:
1hr
Ingredients:
19
Serves:
6
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ingredients

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directions

  • Cook the unpeeled, but cleaned, potatoes in a pot of salted water until soft; Cut in half. Scrub and trim the carrots; blanche in the same water for about 3 minutes, or until softened, but still firm. Place in a bath of ice water to stop cooking. Blanche the peas for about 90 seconds, then plunge into ice water.
  • In a large saucepan, heat butter; sauté garlic and shallot for 1 minute, until shallot is translucent. Add potatoes, carrot and peas to the saucepan; season with salt and pepper. Deglaze with vermouth or white wine, (let wine boil while scraping all the brown bits from bottom of pan), stirring gently to prevent breaking up of vegetables.
  • Add chicken broth and cream. Bring to a boil over medium-high heat and add goat cheese, stirring well until smooth. Reduce sauce by 1/3 . Add crab, loberster, mussels, oysters, oyster liquor and chopped chives. Cook for an additional minute to warm seafood through.
  • In a separate pan, heat olive oil; sear scallops on flat side. Do not move scallops for at least 90 seconds, allowing them to caramelize well. When golden brown in color, flip them and cook for 90 seconds on other side.
  • To plate: Spoon Hodge Podge on 6 warmed plates, letting it spread out to show off vegetables and seafood. Place two scallops on top of each portion and garnish with several aragula leaves.

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RECIPE SUBMITTED BY

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! <br> <br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - <br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. <br> <br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm <br> <br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.
 
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