Roy De Jesus, Chef's Kitchen
I've got a great recipe to make at home.
It's particularly good if you want to buy a crusty loaf of bread to soak in a delicious sauce. Of course, I do suggest sharing because it'll seduce more than one person's palate.
I found the recipe from Bonefish Grill.
It's a saucy appetizer that Master Chef Anthony Tony Seta shared with me.
What You'll Need:
• 2 ounces butter
• 1-tablespoon garlic, minced
• 1 green onion chopped
• 5 Kalamata olives, pitted and halved
• 2 tablespoons sun-dried tomatoes, julienned
• 3 ounces small shrimp
• 3 ounces Bay scallops
• 2 tablespoons lemon juice
• ¼ cup clam broth
• 3 tablespoons crumbled Feta cheese
• 2 tablespoons chopped parsley
• Crusty bread for garnish
Let's Cook:
Sauté crushed garlic and green onions in butter. Heat butter in a sauté pan over medium-high heat.
Add garlic and green onions and sauté until fragrant.
Add Kalamata olives and sun-dried tomatoes.
Cook for an additional 30 seconds.
Add shrimp, scallops, salt and pepper (optional), and sauté until firm.
Do not overcook.
Add lemon juice, clam broth and feta cheese.
Bring to a simmer and pour into a heated serving dish. Sprinkle with chopped parsley and serve with crusty bread
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