4 ozfresh mushrooms (optional) cut into 1inch chunks
½ lbShrimproughly 8 medium shrimp or ½ lb fish
4ozSmall bay scallopsabout 5-6/person
½lbMussels or clams
1cupheirloom tomatoesblanched in salted water, peeled, seeds squeezed out, and cut into 1 inch hunks
¼cupdry white wine
1tbsp fresh sliced mint
1tablespoonof unsalted butter
Kosher salt and fresh ground pepper
1tablespoonflavorless oil for sauteeinglike canola or grapeseed
crushed red pepper flakes
Instructions
Begin by heating a small saute pan with a tablespoon or so of oil and then adding the mushrooms. cook for a minute on high heat or two until they are nice and caramelized, then season with a bit of salt.
Reduce the power to medium heat and wait a minute or two before adding the garlic. Add the garlic, along with a extra oil if needed. Cook the garlic until it just starts to turn golden around the edges, stirring occasionally.
To halt the cooking of the garlic, add the fish or shrimp and cook for a moment, enough to color them lightly and allow bits of them to stick to the pan, which will deepen the flavor of the sauce.
Next add the clams or mussels and stir for a minute. Add the white wine, bring to a boil and reduce for a minute. Add the tomatoes or tomato sauce, crushed red pepper flakes and wine, season this with a pinch of salt.
Cover and cook to make the mussels or clams open. When the mussels and clams are opened, add the bay scallops and continue cooking. Reduce the heat and cook just until the scallops are heated through.
Add a small amount of butter and the teaspoon of sliced mint, swirl the pan until the butter is incorporated and the sauce is thickened slightly, season to taste with salt, then serve, drizzled with a little extra virgin olive oil at the end.
Video
Notes
If you want to serve with pasta, 1 oz of dried spaghetti could be sauced by this recipe for a light entree, served with a salad on the side. Or spoon it over ½ cup of cooked, soft polenta, or in a bowl accompanied by some grilled toast.