Clam, Shrimp and Scallop Pan Roast

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 a few minutes.
  • Pour in the clam juice, wine and Mutha Sauce.
  • When the mixture is bubbling, add the clams.
  • Cover and cook til the clams open, 3 to 5 minutes. Pull out the clams as they open and keep them warm. (Throw out any clams that don't open.).
  • Boil and reduce the pan juices over high heat for about 8 minutes.
  • Sprinkle in the red pepper and season up the sauce with Worcerstershire.
  • 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 parsley and serve steaming hot.
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