Salmon, Shrimp and Scallops poached in a Tomato Cream Broth
Salmon, Shrimp and Scallops poached in a Tomato Cream Broth

Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, salmon, shrimp and scallops poached in a tomato cream broth. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Salmon, Shrimp and Scallops poached in a Tomato Cream Broth is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Salmon, Shrimp and Scallops poached in a Tomato Cream Broth is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook salmon, shrimp and scallops poached in a tomato cream broth using 24 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Salmon, Shrimp and Scallops poached in a Tomato Cream Broth:
  1. Prepare skinless salmon fillets cut in 4 portions
  2. Make ready raw shrimp, remove shells but save shells for broth.
  3. Take sea scallops
  4. Make ready FOR BROTH
  5. Make ready low sodium chicken broth
  6. Get dry white wine
  7. Take 15 ounce can diced tomatos
  8. Take celery stalk, chopped
  9. Get onion, chopped
  10. Get carrot, chopped
  11. Prepare garlic, peeled, left whole
  12. Take thyme
  13. Make ready black pepper
  14. Get lemon juice
  15. Take FOR CREAM BASE
  16. Get butter
  17. Prepare button mushrooms, sliced
  18. Take shallot:, minced
  19. Make ready garlic cloves, minced
  20. Make ready heavy cream
  21. Make ready black pepper and salt to taste
  22. Make ready hot sauce such as franks brand
  23. Take freshly grated parmesan cheese
  24. Prepare chopped green onions
Steps to make Salmon, Shrimp and Scallops poached in a Tomato Cream Broth:
  1. MAKE BROTH
  2. In a large skillet melt a bit of butter and add shrimp shells and brown lightly, just 2 to 3 minutes, add all remaining broth ingredients and simmer 30 minutes to reduce by about 1/2, strain broth and discard solids, set aside.
  3. MAKE CREAM BASE
  4. In a saucepan melt butter, add mushrooms cover and cook on low until they become soft, uncover and add shallots and garlic and soften 1 minute, add cream and pepper, salt and hot sauce bring to a simmer and reduce by about 1/2.
  5. Combine broth and cream reductions and whisk well. Transfer to a deep skillet that has a cover. Add seafood to lightly simmering sauce in one layer cover and poach until all is just cooked through. If your skillet can not hold all the seafood on one layer, poach in batches and remove to a plate and cover while finishing the remainder. The timing depends on the size and thickness of each seafood.
  6. Place all cooked seafood on a platter. Add parmesan cheese and green onions to sauce, add to seafood.
  7. This is best served with pasta for the extra sauce and great with a green salad and french bread!

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