Digby Scallops And Clams Sauteed In Canadian Whiskey

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 5
• 1 medium tomato, peeled, seeded and diced
• 2 tablespoons olive oil
• 3 tablespoons chives
• salt
• pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 garlic cloves, minced
• 2 small leeks, chopped
• 15 scallops
• 20 clams, shucked, strain and reserve juices or 20 fish stock
• 2 cups chanterelle mushrooms
• 1/4 cup whiskey (canadian whisky )
• 1/4 cup wine
• 3 tablespoons creme fraiche
• salt
• fresh black pepper

Recipe

• 1 tomato salsa:.
• 2 in a bowl, mix all the ingredients together, set aside.
• 3 scallops and clams:.
• 4 in a large pot with half of the butter and olive oil, cook garlic until golden.
• 5 add the leeks and mushrooms, sauté for 2-5 minutes, season with black pepper.
• 6 pour in whiskey, flambé. add wine and clam juices or fish stock. reduce to half.
• 7 heat a heavy bottom skillet. add the remaining butter and olive oil.
• 8 season the scallops with salt. sear the scallops, set aside.
• 9 place the clams in the pot. when the liquid has returned to a boil, remove from heat.
• 10 stir in créme fraiche.
• 11 assembly.
• 12 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!