There ARE wholesome and environmentally sustainable seafood selections out there, even in landlocked suburbia. Monterey Bay Aquarium has a Super Green List of suggestions on what’s healthy for us and our atmosphere that I like to go by.
Last week when I broke down and asked the guy at Complete Foods if they had any caviar, he looked at me like I was a three-headed piranha. He told me caviar isn’t in season correct now. I told him to tell the baby that.
No dice. So I went with alternative #2: scallops and chopped clams. Even though scallop and saffron soup is generally served in a delicate broth with all the veggies strained out, I couldn’t bring myself to do that. I mean, seriously, throw away veggies? Immediately after attempting it with the herbs and veggies, I have to say those men and women are missing out!
Here’s the recipe:
Scallop and Saffron Soup
- 1 lb scallops
- 1 lb clams (chopped)
- 1 cup white wine
- ½ cup olive oil (added virgin)
- 1 red onion (finely diced)
- 6 cloves garlic (finely sliced)
- 1 smaller leek (finely diced)
- 1 bulb fennel (finely chopped)
- five cups chicken broth
- two significant tomatoes (roughly chopped)
- 2 bay leaves
- 1 tbsp dried parsley
- 1 tbsp dried thyme
- ½ tsp saffron thread (placed in 1/2 cup hot water to infuse)
- sea salt (to taste)
- ground pepper (to taste)
- two tbsp chives (chopped)
2-sided polyester garden block”>Spot the clams and wine in a substantial saucepan. Bring to a boil and then simmer on low for three-5 minutes.
Strain the juice from the clams and reserve.
Heat 1/3 cup of the olive polyester garden flag oil in a massive stockpot.
Add the onion, leek, fennel and garlic with salt and pepper. Cook till soft, on a medium heat.
- 2-sided polyester garden style=”list-style-type: decimal”>
Add the clam juice, tomatoes, herbs, saffron in water 2-sided polyester garden and chicken stock.
Bring to a simmer and skim off any foam that rises to the top.
Drizzle the remaining olive oil into a frying pan.
Cook scallops on medium heat for 1-three minutes, depending on their size (if they are jumbo sized it could take longer).
When the scallops are prepared, location them and the clams into the soup and simmer for five minutes.
Calories: 1839kcal | Carbohydrates: 87polyester garden flag style=”color: #333333″>g | Protein: 80g | Fat: 115g | Saturated Fat: 16g | Cholesterol: 129mg | Sodium: 2-sided polyester garden class=”wprm-nutrition-label-text-nutrition-value” style=”color: #333333″>6670mgpolyester garden flag style=”color: #777777″> | Potassium: 4028mg | Fiber: 15g | polyester garden flag style=”color: #777777″>Sugar: 17g | Vitamin A: 4414IU | Vitamin C: 175mg | Calcium: 465mg | Iron: 15mg
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Blackened Shrimp & Scallop Fondue – This is a single of my ALL TIME Favorite RECIPES. Blackened shrimp, sweet scallops, wild mushrooms and tender spinach are folded into a white wine cream sauce and topped with melty cheese.