Seafood Locicero

• Ready In: 0 mins
• Serves: 4

Ingredients

• 12  mussels
• 8  clams
• 12  shrimp
• 8  scallops
• 4  pasta pancakes
• 8  ounces  ginger-pepper sauce
•  kiwi puree

• GINGER-PEPPER SAUCE

• 1  ounce gingerroot, chopped
• 4  ounces  mixed peppers, chopped (yellow, green and red)
• 1⁄2 cup marsala wine
• 1⁄4 cup light brown sugar
• 1  ounce soy sauce
• 1  lemon, juice only
• 2 1⁄2 cups veal demi-glace or 2 1⁄2 cups beef broth

• KIWI PUREE

• 4  kiwi (Ripe)
• 1⁄2 cup sugar
• 1⁄4 cup white wine
• 1⁄4 cup water

• PASTA PANCAKES

• 1⁄4 cup  capellini
• 2  ounces fresh basil
• 1  ounce green onion, chopped
• 1⁄2 ounce pimiento
• 1⁄2 ounce dried anise
•  salt and pepper
• 4  eggs
• 4  ounces parmesan cheese
• 4  ounces  breadcrumbs

Directions

1. In a sauce, reduce demi-glace (or broth) by half.
2. In a separate pan,
3. saute peppers and ginger with the brown sugar.
4. Unglaze with the marsala wine and reduce until almost all liquid is gone. Add the broth.
5. Reduce by half.
6. Add soy sauce and lemon juice. KIWI PUREE-Peel and chop kiwi.
7. Cook kiwi and sugar over a low flame until the sugar starts to break down.
8. Deglaze with white wine. Reduce and add water.
9. Reduce again by half.
10. Puree and strain.
11. PASTA PANCAKES-Cook cappellini until just a little past done. Drain pasta.
12. In a mixing bowl, mix all ingredients thoroughly.
13. Mixture should bind together; if not, add more bread crumbs.
14. Press mixture into a lightly oiled 9" pie pan.
15. Freeze until firm.
16. Remove and cut into 4 wedges.
17. TO SERVE-Saute pancakes until golden brown on one side. Flip pancakes and bake in a 350~ oven for 5 minutes.
18. One hour before serving, marinate scallops and shrimp in a marinade of 1/2 cup white wine and 1/4 cup lemon juice. Poach mussels and clams in white wine until done. Grill or saute shrimp and scallops until done. Cover 1/2 of each plate wit h 2 oz of the ginger-pepper sauce. Garnish 1/2 of each plate with a pasta pancake MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06