Provided by Pierre Franey
Categories dinner, lunch, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Cut ocean scallops into quarters; leave bay scallops whole. Sprinkle scallops, shrimp and oysters with a small amount of salt and pepper.
- Peel tomato and remove seeds. Cut into 1/4-inch cubes. There should be about 3/4 cup.
- Cut celery crosswise into thin pieces. There should be about 1/2 cup.
- Cut carrot crosswise into 1 1/2-inch lengths. Cut pieces lengthwise into very thin julienne strips. There should be about 1 cup.
- Cut leek into very thin julienne strips. There should be about 1/2 cup.
- Heat oil in skillet and add onion and garlic. Cook, stirring, until onion is wilted. Add celery, carrot and leek. Sprinkle with turmeric. Cook, stirring, about 2 minutes.
- Add wine and fish broth. Stir in tomato paste and ginger. Cook about 5 minutes.
- Add tomato and scallops and bring to boil. Cook about 1 minute and add oysters, in their liquor, and shrimp. Cook about 2 1/2 minutes. Stir in parsley and serve.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 1193 milligrams, Sugar 4 grams, TransFat 0 grams
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