Description
A true canadian recipe :d you can leave out the clams if you wish or add shrimp to your tastes
Ingredients
- Tomatoes
- Olive Oil
- Chives
- Salt
- Pepper
- Butter
- Garlic Cloves
- Leeks
- Scallops
- Clams
- Chanterelle Mushrooms
- Whiskey
- White Wine
- Creme Fraiche
- Fresh Black Pepper
Instructions
- 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, saut for 2-5 minutes, season with black pepper
- Pour in whiskey, flamb
- 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 crme 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!