Seafood Pasta

 Seafood Pasta

It had slipped my mind that we were having a dinner party last night for Norm’s cousins. It worked out well because I was anxious to cook. We had just returned from a quick trip to Florida and I was still in the mood for seafood. I was thinking of seafood pasta. Brad Perky from the Corners Inn used to make a fantastic one with a cream sauce.  I stopped at the farmers market and ended up with lobster, scallops, shrimp and salmon. I arrived home at 5:30 with the groceries.

Yvonne, Norm, Mark, Mary, Jamie and Griffith arrived about 6:45P and we were already for a wonderful evening.

Ingredients:

½ pound of Scallops

1 Lb of Shrimp peeled and deveined

½ Lb of Salmon skinned and cut into chunks

The lobster meat from a 11/2 lb lobster

1 cup of ½ and ½

Grape seed oil

Two shallots peeled and diced

1 diced red pepper

1 cup of white wine

1 cup of seafood broth

1 tbsp of garlic

½ cup of milk

Fresh basil chopped

4 tbsp. of flour

In a large skillet sauté your fish until tender and cooked, but not over cooked. Remove from the pan and cook your shallots, basil and red peppers in the same pan. Add the white wine and the seafood broth, (make this by boiling the lobster shells, fish skin and shrimp shells in water for 20 minutes until reduced. Strain and use the broth), Add garlic and reduce until it ¼ of the liquid. Stir in half and half. Mix the milk and flour with a whisk and stir the mixture in slowly until sauce is thick. You probably will not use all of the milk mixture. Add the seafood and turn off the heat until ready to serve.

We served this over a fresh egg tagetelli and with a side salad.