Digby Scallops and Clams Sauteed in Canadian Whiskey
- Ready In:
- 25mins
- Ingredients:
- 17
- Serves:
-
5
ingredients
-
Tomato Salsa
- 1 medium tomatoes, peeled, seeded and diced
- 2 tablespoons olive oil
- 3 tablespoons chives
- salt
- pepper
-
Scallops and Clams
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 garlic cloves, minced
- 2 small leeks, chopped
- 15 scallops
- 20 clams, shucked, strain and reserve juices or 20 fish stock
- 2 cups chanterelle mushrooms
- 1⁄4 cup whiskey (Canadian whisky )
- 1⁄4 cup white wine
- 3 tablespoons creme fraiche
- salt
- fresh black pepper
directions
-
Tomato Salsa:
- In a bowl, mix all the ingredients together, set aside.
-
Scallops and Clams:
- In a large pot with half of the butter and olive oil, cook garlic until golden.
- Add the leeks and mushrooms, sauté for 2-5 minutes, season with black pepper.
- Pour in whiskey, flambé. Add white wine and clam juices or fish stock. Reduce to half.
- Heat a heavy bottom skillet. Add the remaining butter and olive oil.
- Season the scallops with salt. Sear the scallops, set aside.
- Place the clams in the pot. When the liquid has returned to a boil, remove from heat.
- Stir in créme fraiche.
- Assembly.
- To plate, serve 3 scallops, 4 clams per person. Garnish with tomato salsa. Warm crusty bread is a delicious accompaniment for soaking up the juices!
Questions & Replies
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Reviews
-
This was SO sublime that I can hadly write my review! WOW WOW WOW!!!!! Just an amazing and SUCH an elegant recipe Marra - and well worth the expense for the special ingredients! I had to use tinned clams but my scallops were BIG and fresh - bought locally still in their shells! I have a recipe myself that uses whiskey with seafood and this was that same delectable and DIVINE taste! My parents who are here on holiday, and are demi-vegetarians, just LOVED this dish! Served with real French baguette and the recipe SAVED for the future! I made this for ZWT4 - but this will be on the menu next week again - when we have friends over for dinner.....will take a photo then! Merci ma leeetle sweet pea! FT:-)
RECIPE SUBMITTED BY
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I am a middle aged foodie who has had the luxury of living all over the world except asia. Lived in or grew up in Nigeria, Kenya, Chicago, Russia,and haiti. born in New Zealand, brother born in Austria and many more.
I have chronic medication resistant depression after 10 years on anti depressants that worked well but would stop working after a year or two, so now do my best at home living on disabilty. Not a bad thing, many have far worse health issues but i have been able to concentrate on food/cooking.
My main passions are my cats. I live in the woods and somehow many starving strays or "dumps" have found the message babies who passed on left in the woods saying "suck lives at xxxx road. Most arrive sick and/or starving. Right now i have 2 that arrived with feline herpes and their attendant 2ndry bacterial infections but are doing beautifully. One old man who was going to be euthanized bc a lady who found him as a stray was moving and didnt want him...well he was a biter and rather grumpy who was in ICU for 3 days with a deadly gut infection which was fixed but he left with a diagnosis of diabetes. 3 months on insulin and finally diet controlled and he caught the herpes virus, respiratory symptom version and turned into a cuddler. Butterscotch must think "why didnt i figure out this cuddle stuff was great before i got sick!" Doing wonderfully even though he has bouts. he and the other kids are my babies. Sadly Butterscotch died of Lymphatic cancer in winter of 2008. A year before Big Boy arrived in my life, starving and weak. Full of affection he jumped into my arms and stayed, turns out he has FIV (cat hiv) so he needs to be watched closely. I love him dearly
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