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