Restaurants›Scoma's Restaurant›Shellfish Sauté Sec Recipe

Shellfish Sauté Sec Recipe

Inspired by Scoma's Restaurant
Time30m
Serves4

Dungeness crab legs, scallops, shrimp, mushrooms, onions, garlic-white wine sauce served with seasonal vegetables and a warm grain salad

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Frequently paired with

The best thing to pair and share with Shellfish Sauté Sec

Selected to serve

Seafood Avocado Cocktail

This could very well be the ultimate seafood cocktail, served with a light-bodied sauce instead of the typical red glop. With lots of vegetables to balance the chunks of shrimp and crab, it can be served as a salad as well as a palate- and eye-pleasing appetizer.

light-bodied · fresh · zesty

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Ingredients

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Shellfish

Vegetables

Sauce

Grain Salad

Method

Shellfish Sauté

1

Prepare the Grain Salad

In a saucepan, bring vegetable broth or water to a boil. Add quinoa or farro, reduce heat to low, cover, and simmer for about 15 minutes or until the grains are tender. Remove from heat and stir in fresh herbs, lemon juice, and olive oil. Set aside.

2

Sauté the Vegetables

In a large skillet, heat olive oil and butter over medium heat. Add onions and garlic, sauté until translucent. Add mushrooms and seasonal vegetables, cook for about 5-7 minutes until tender.

3

Cook the Shellfish

Add the Dungeness crab legs, scallops, and shrimp to the skillet. Pour in white wine and season with salt and black pepper. Cover and cook for about 5-8 minutes until the shellfish is cooked through and shrimp are pink.

4

Serve

Divide the warm grain salad among plates and top with the shellfish sauté. Garnish with additional fresh herbs if desired.

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