Seafood Locicero

Course : Seafoods
Serves: 4
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12 medium mussels
8 medium clams
12 medium shrimp
8 medium scallops
4 medium pasta pancakes
8 ounces ginger-pepper sauce
1 recipe kiwi puree
1 recipe ginger-pepper sauce
1 ounce ginger root -- chopped
4 ounces yellow -- green and red chopped
1/2 cup marsala wine
1/4 cup light brown sugar
1 ounce soy sauce
1 medium lemon -- juice only
2 1/2 cups rich veal demi-glace or beef -- broth
---kiwi puree
4 medium ripe kiwis
1/2 cup sugar
1/4 cup white wine
1/4 cup water
---pasta pancakes
1/4 cup cappellini
2 ounces fresh basil
1 ounce green onion -- chopped
1/2 ounce pimentos
1/2 ounce dried anise
1 teaspoon salt and pepper to taste
4 large eggs
4 ounces parmesan cheese
4 ounces bread crumbs

Preparation / Directions:

In a sauce, reduce demi-glace (or broth) by half. In a separate pan, sauté peppers and ginger with the brown sugar. De-glaze with the marsala wine and reduce until almost all liquid is gone. Add the broth. Reduce by half. Add soy sauce and lemon juice. KIWI PUREE-Peel and chop kiwi. Cook kiwi and sugar over a low flame until the sugar starts to break down. Deglaze with white wine. Reduce and add water. Reduce again by half. Puree and strain. PASTA PANCAKES-Cook cappellini until just a little past done. Drain pasta. In a mixing bowl, mix all ingredients thoroughly. Mixture should bind together; if not, add more bread crumbs. Press mixture into a lightly oiled 9" pie pan. Freeze until firm. Remove and cut into 4 wedges. TO SERVE-Sauté pancakes until golden brown on one side. Flip pancakes and bake in a 350F oven for 5 minutes. One hour before serving, marinate scallops and shrimp in a marinade of 1/2 cup white wine and 1/4 cup lemon juice. Poach mussels and clams in white wine until done. Grill or sauté shrimp and scallops until done. Cover 1/2 of each plate with 2 oz of the ginger-pepper sauce. Garnish 1/2 of each plate with a pasta pancake

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