Legal Sea Foods

INGREDIENTS (Nutrition)

* 1 cup butter
* 2 tablespoons prepared Dijon-style mustard
* 1 tablespoon fresh lemon juice
* 1 tablespoon chopped garlic
* 1 tablespoon chopped fresh parsley
* 2 pounds medium raw shrimp, shelled, deveined, with tails attached

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DIRECTIONS

1. Preheat oven to 450 degrees F (230 degrees C).
2. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
3. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
4. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

Makes 6 tartlets, 4″ diameter

6 partially baked tartlet shells (recipe follows)
3 T flour
1 lb scallops, washed, cut 1/4 inch thick
6 oz cooked lobster or crab, cut into 3/4″ pieces (reserve 4 claw pieces for decoration)
8 oz white fish, cut in 1″ pieces
2 eggs
1/2 C minced onion
2 T minced shallots
3 cloves garlic, minced
1/2 C heavy cream
salt
hot sauce
pinch nutmeg
butter
olive oil
1 T fresh oregano, minced
1/2 bay leaf
2/3 cup white wine
3 oz grated Parmeggiano Reggiano
2 T butter cut in small pieces

Sauté onions and shallots and 2/3 of the garlic slowly in butter and oil for 5 minutes, stirring constantly. Set aside.

Toss scallops and fish in the flour and sauté in hot butter and oil about two minutes, stirring. Add the wine, oregano and bay leaf and simmer, stirring occasionally, until slightly thickened. Allow to cool.

Beat the eggs with the cream until well combined, add the fish/scallop mixture, the lobster, the remaining garlic, the nutmeg and the onion mixture. Stir to combine and season to taste with salt and hot sauce. Spoon the mixture into the prepared tart shells, being careful to distribute the seafood equally into the four shells.

Scatter the cheese over the tarts, dot with butter and decorate with lobster claw meat. Bake 20-30 min in a preheated 400º oven, until puffed and beginning to brown and a tester comes out clean. If necessary, run under a broiler for a minute or two to brown the top.

Allow to rest 5 minutes or so before removing the tarts from the forms.

Pie Crust - Partially Cooked (”Blind Baked”)

for a single crust pie or six 4″ tartlet pans
3 C sifted all purpose flour
1-1/2 sticks cold butter
1/3 C vegetable shortening
1/2 tsp salt
1/2 C + 2 T ice water

Place the flour, butter, shortening, and salt in the bowl of a food processor and process briefly, until mixture looks like coarse corn meal. Add the ice water and pulse processor a few times until dough begins to clump. Do not overprocess. Scrape dough onto a board put in a plastic food storage bag. Working through the bag, quickly press the dough into a ball. Refrigerate dough for at least an hour. (May be frozen at this point for future use.) Roll the ball out to about 1/8″ thick. Butter the pie plate or tart pans and line with the dough.

Butter pieces of aluminum foil and line the crust in the tart pans with them, buttered side down. Fill the foil with dried beans or rice to a depth of about an inch — this will keep the crust from puffing when it is baked empty. Bake for about 10 minutes in a preheated 400º oven. Crust should just start to brown. Allow to cool and then remove and discard the aluminum foil after returning the beans or rice to their container. Leave the tart pan rings in place.

Ingredients:

* Seasoned flour, for dredging
* 3 eggs, beaten
* 3 tbsp milk (45 ml)
* 2 tbsp of parsley, chopped (30 ml)
* 1 cup Panko bread crumbs (250 ml)
* 24 jumbo shrimp, shelled, de-veined, tail on
* 4 cups olive oil, for frying (1000 ml)
* 1/2 cup plum sauce (125 ml)
* 1 tbsp horseradish (15 ml)

Directions:

1. Add flour to a bowl or shallow baking dish. Beat together the eggs, milk, parsley in bowl. Put panko in another shallow dish. Dredge the shrimp first in the flour then in the egg mixture and finally coat in panko mixture.
2. Pour oil into a heavy-bottomed skillet and heat. Begin adding the coated shrimp in batches of 6 into the hot oil. Fry shrimp until golden, about 1 to 2 minutes. Transfer to plate line with paper towel.
3. Stir plum sauce and horseradish together in a small bowl.
4. Serve shrimp with the plum sauce and horseradish mixture.

Littleneck Clams $12.95 lb

Littleneck clams are found from the Aleutian Islands to Baja California Sur, though they are generally abundant only north of Oregon. They inhabit the mid to lower intertidal zone on Canada’s west coast, in mixed substrates of gravel, sand and mud. Although occasionally recorded to 10 m depth, there are no significant subtidal populations of littleneck clams in B.C.

Steamed Little Neck Clams with Champagne, Roma Tomatoes, and Scallions

Yield

6 servings

Ingredients

* 72 little neck clams
* 1 tablespoon minced garlic
* 2 tablespoons olive oil
* 6 roma tomatoes, peeled, seeded, and diced
* 2 cups champagne*
* 1 bunch scallions, sliced diagonally*
* 2 tablespoons chopped fresh Italian parsley
* 1/2 teaspoon cracked pepper
* 1/2 teaspoon cracked pepper

Preparation

Scrub clams thoroughly, discarding any cracked or opened shells.

Saute garlic in hot olive oil in a Dutch oven over medium-high heat until tender. Add tomatoes, and saute 1 minute. Add champagne; bring to a boil. Add clams; cover, reduce heat, and simmer 6 to 10 minutes or until clams open. With a slotted spoon, transfer clams, still in their shells, to a serving dish, discarding any unopened shells. Spoon cooking liquid over clams; sprinkle evenly with scallions, parsley, and pepper. Serve immediately.