Prep 25 mins
Cook 0 mins
Regina Shrambling featured this Northwest style dish in th LA Times. Unlike east coast versions, this one has no cream but lots of butter. It's rich and delicious and the chorizo adds a special note.
- 1⁄4 cup chorizo sausage, julienned Spanish
- 5 tablespoons unsalted butter
- 2 shallots, peeled and very thinly sliced
- 12 sea scallops, halved if very large
- 24 shrimp, small to medium shelled and deveined
- 12 oysters, freshly shucked
- 1⁄2 lb lump crabmeat
- 1 cup dry vermouth
- fresh lemon juice
- sea salt
- fresh ground black pepper
- Heat a large skillet over medium heat. Add the chorizo and cook quickly until it starts to turn crisp, a minute or two. Remove with a slotted spoon and drain on a paper towel.
- Add the butter to the fat remaining in the pan, then add the shallots and sauté until very tender, about 3 minutes.
- Add the scallops and shrimp and cook, stirring constantly, until the scallops start to turn translucent.
- Add the oysters and cook quickly, then add the crab and swirl until heated through. Using a slotted spoon, transfer to a warm serving bowl. Add the chorizo and toss to mix.
- Raise the heat to medium-high and add the vermouth.
- Cook, stirring occasionally, until the sauce is emulsified.
- Add lemon juice to taste, then season with pepper to taste and salt if needed.
- Spoon over the seafood and serve.