Seafood Saute
2 servings
20 minutes
Seafood is a very capricious thing, if you overcook it a little, that's it, no taste, no texture. Ike Weishtort shows how to cook seafood sauté so that all of them are ready at the same time, remain juicy and retain the sea spirit .
1
Prepare the sauce. For this, place crushed tomatoes, olives, finely chopped onion (previously fried until golden), minced garlic, and capers in a saucepan. Bring everything to a boil, reduce the heat, and let it simmer for 30 minutes. During this time, the sauce will reduce by about half.
- Tomato puree: 200 g
- Olive: 100 g
- Onion: 20 g
- Garlic: 20 g
- Capers: to taste
2
Shellfish — mussels and clams, rinse in running water.
- Mussels in shells: 140 g
- Venus shells (vongole): 140 g
3
Pour melted butter into a cast-iron skillet (or another thick-bottomed pan) and add a little olive oil. (I like mixing oils; it tastes better.) Add finely chopped shallots. Add minced garlic, a couple of thyme sprigs, and a pinch of salt and pepper.
- Butter: 3 tablespoons
- Olive oil: 20 ml
- Shallots: 20 g
- Garlic: 20 g
- Thyme: 3 sprigs
- Salt: to taste
- Ground black pepper: to taste
4
After 5 minutes, add shells and sherry or any other fortified wine. The alcohol will evaporate quickly, leaving a wonderful aroma.
- Mussels in shells: 140 g
- Venus shells (vongole): 140 g
- Sherry: 100 ml
5
Prepare the shrimp. Cut off the heads and squeeze the liquid into the sauté; this will give the sauce a special sea flavor: all the aroma of the shrimp is concentrated in the head.
- Shrimps: 140 g
6
Pour the sauté sauce and add the shrimp. Drizzle with olive oil and sprinkle a little salt.
- Shrimps: 140 g
- Olive oil: 20 ml
- Salt: to taste
7
Place the pan in a preheated oven at maximum for about 10 minutes. Watch to ensure the shrimp do not dry out. Once the shells open, the sauté is ready to be removed.
- Mussels in shells: 140 g
- Venus shells (vongole): 140 g
8
Slice fresh scallops into thin pieces and place them on top of the sauté. The scallops will cook quickly on a hot dish. If added in advance, they will overcook and become tasteless. The same goes for shrimp. Large ones can be baked, while smaller ones are better added to the finished dish. Serve immediately.
- Scallops: 4 pieces