Seafood confetti on cucumber noodles w/ jalapeno broth

6 appetizers

Ingredients

Quantity Ingredient
6 eaches Little neck clams, shucked
6 eaches Sea scallops
6 ounces Salmon fillet, cut into cubes
6 eaches Shrimp, large, peeled and deveined
1 tablespoon Olive oil
2 tablespoons Shallots, chopped
1 each Garlic clove, minced
½ each Jalapeno, fresh, minced
6 tablespoons White wine
12 ounces Carrot juice
1 each Cucumber, large, peeled, seeded and shredded by hand
1 tablespoon Butter
1 tablespoon Cilantro, chopped

Directions

Season all seafood with salt and pepper and cook in oil in a frying pan on high heat just until seared; about 1 minute. Add shallots, garlic and jalapeno and stir. Add wine and simmer 1 minute. Add carrot juice and simmer 3 minutes. Add cucumber, butter and cilantro.

Toss to heat through and melt butter. Season with salt and pepper.

Serve immediately.

Source: Park Place Resturant, 78 West Park Place, Stamford, CT Chef: Franco Camacho Formatted for Meal-Master: Grant Ames, 02/95 Submitted By GRANT AMES On 02-03-95

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