Seafood neapolitan

Yield: 1 Servings

Measure Ingredient
3 larges Scallops
3 Shrimp; (10 count)
3 Fresh clams
½ Yellow and red bell pepper; chopped
½ Onion; chopped
2 Mushrooms
1 tablespoon Minced fresh garlic
1 tablespoon Minced shallots
1 teaspoon Each oregano and basil
Salt and white pepper to taste
2 tablespoons Sherry
6 tablespoons Clam juice
3 ounces Crushed tomatoes
1 tablespoon Butter

Saute scallops, shrimp and clams in hot skillet. Add bell peppers and onion. Cook until onion is translucent. Add mushrooms, garlic, shallots, oregano, basil, salt and pepper. Add sherry, stirring to deglaze skillet.

Stir in clam juice and tomatoes. Cook for 5 minutes or until reduced to desired consistency. Stir in butter.

Formatted for MCrecipe by JoAnn Pellegrino 5/98 NOTES : Recipe by Chef Rene Werner, Riviera Hotel. Ristorante Italiano Restaurant. Las Vegas Cooking published by Nathan Adelson Hospice of Las Vegas, NV

Recipe by: Las Vegas Best Bets/Riviera Hotel Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on May 19, 1998

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