Best Clam Shrimp Scallop Pan Roast Recipes

Clam, Shrimp, & Scallop Pan Roast image

Yield feeds 4

Number Of Ingredients 15

The Shellfish
2 dozen littleneck clams
1/4 cup olive oil
6 large cloves garlic, minced
1 cup clam juice
1 cup white wine
6 tablespoons Mutha Sauce (page 165)
1 teaspoon crushed red pepper
1 tablespoon Worcestershire sauce
1/2 to 3/4 pound shrimp, in the shell (12 to 16 total)
1/2 pound sea scallops (preferably dry-packed)
1 tablespoon heavy cream
10 fresh basil leaves, chopped
The Garnish
2 tablespoons chopped fresh Italian parsley

Steps:

Give the clams a good scrubbing, discarding any with cracked or open shells. Set aside. Heat the oil over medium-high in a pan that you can cover later. Throw in the garlic and cook for 2 minutes. Pour in the clam juice, wine, and Mutha Sauce. When the mixture is bubbling, add the clams. Cover and cook til the clams open, 3 to 5 minutes. Pull out the clams as they open, and keep them warm. (Pitch any clams that don't open.)
Boil and reduce the pan juices over high heat for about 8 minutes. Sprinkle in the red pepper and season up the sauce with Worcestershire.
Toss in the shrimp and scallops. Simmer til they're cooked and have just turned opaque, about 4 minutes. Swirl in the cream and basil. Return the clams to the pan, and gently stir together all the shellfish. Sprinkle with parsley and serve steaming hot.

Clam, Shrimp and Scallop Pan Roast image

Provided by Epi Curious

Categories < 30 Mins

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

2 dozen littleneck clams
1/4 cup olive oil
6 large garlic cloves, minced
1 cup clam juice
1 cup white wine
6 tablespoons barbecue sauce (use Mutha Sauce, recipe posted separately on this site)
1 teaspoon crushed red pepper flakes
1 tablespoon Worcestershire sauce
1/2-3/4 lb shrimp, in the shell
1/2 lb sea scallops (preferably dry-packed)
1 tablespoon heavy cream
10 fresh basil leaves, chopped
2 tablespoons fresh Italian parsley, chopped

Steps:

Give the clams a good scrubbing, discarding any with cracked or open shells. Set aside.
Heat the oil over medium-high heat in a pan that you can cover later.
Throw in the garlic and cook for a few minutes.
Pour in the clam juice, wine and Mutha Sauce.
When the mixture is bubbling, add the clams.
Cover and cook til the clams open, 3 to 5 minutes. Pull out the clams as they open and keep them warm. (Throw out any clams that don't open.).
Boil and reduce the pan juices over high heat for about 8 minutes.
Sprinkle in the red pepper and season up the sauce with Worcerstershire.
Toss in the shrimp and scallops. Simmer until they're cooked and have just turned opaque, about 4 minutes.
Swirl in the cream and basil.
Return the clams to the pan and gently stir together all the shellfish.
Sprinkle with parsley and serve steaming hot.