Digby Scallops And Clams Sauteed In Canadian Whiskey Recipes

Steps:

• Tomato Salsa:.
• In a bowl, mix all the ingredients together, set aside.
• Scallops and Clams:.
• In a large pot with half of the butter and olive oil, cook garlic until golden.
• Add the leeks and mushrooms, sauté for 2-5 minutes, season with black pepper.
• Pour in whiskey, flambé. Add white wine and clam juices or fish stock. Reduce to half.
• Heat a heavy bottom skillet. Add the remaining butter and olive oil.
• Season the scallops with salt. Sear the scallops, set aside.
• Place the clams in the pot. When the liquid has returned to a boil, remove from heat.
• Stir in créme fraiche.
• Assembly.
• To plate, serve 3 scallops, 4 clams per person. Garnish with tomato salsa. Warm crusty bread is a delicious accompaniment for soaking up the juices!

Steps:

• Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
• Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.