DIGBY SCALLOPS AND CLAMS SAUTEED IN CANADIAN WHISKEY

Digby Scallops and Clams Sauteed in Canadian Whiskey image

Make and share this Digby Scallops and Clams Sauteed in Canadian Whiskey recipe from Food.com.

Provided by MarraMamba

Time 25m

Yield 5 serving(s)

Number Of Ingredients 17

Ingredients

1 medium tomatoes, 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 white wine
3 tablespoons creme fraiche
salt
fresh black pepper

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!

Nutrition Facts : Calories 324.2, Fat 19.9, SaturatedFat 6.6, Cholesterol 59.1, Sodium 152.4, Carbohydrate 10.9, Fiber 1.4, Sugar 2.9, Protein 17.3

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