ZUPPETTA DEL DOGE DI VENEZIA

Zuppetta del Doge Di Venezia image

Provided by Jonathan Reynolds

Categories dinner, soups and stews, main course

Time 30m

Yield 2 servings

Number Of Ingredients 18

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Ingredients

2 tablespoons olive oil
1 green onion, diced crosswise
2 cloves garlic, peeled and diced
Pinch of fresh rosemary
2 ripe tomatoes, chopped
1/2 cup clam juice
2 tablespoons olive oil
1 green onion, diced crosswise
2 cloves garlic, peeled and chopped
4 sea scallops
1 raw lobster tail, shelled
2 raw lobster claws, shelled
2 tablespoons white wine
Pinch black pepper
4 to 6 medium-thick asparagus spears -- tips with 1 inch of stalk
2 4-inch pieces of king crab leg in the shell
2 slices Italian bread, oiled, garlicked and toasted
Sprinkle of chopped parsley

Steps:

To make the broth, heat the oil in a medium saucepan over medium heat and sauté the green onion, garlic and rosemary for 1 minute. Add the tomatoes and sauté 1 minute. Add the clam juice, and simmer for 5 minutes. Purée through a food mill and set aside.
To prepare the seafood, in the oil in a large skillet over medium heat, sauté the green onion and garlic for 30 seconds, add the scallops and lobster and cook for 3 minutes or until cooked through. Add the wine and the pepper and sizzle a moment; then add the asparagus. Cook for 2 minutes. Add the crab and tomato broth, heat to boiling and simmer for 5 minutes.
To serve, place the garlic toast in a large shallow soup bowl, top with the scallops and lobster and then place the asparagus tips to one side. Add the broth, sprinkle with parsley and arrange the crab leg at an angle on the rim of the plate.

Nutrition Facts : @context http, Calories 741, UnsaturatedFat 25 grams, Carbohydrate 28 grams, Fat 31 grams, Fiber 3 grams, Protein 82 grams, SaturatedFat 5 grams, Sodium 3091 milligrams, Sugar 13 grams, TransFat 0 grams