1. Tomato Salsa: 2. In a bowl, mix all the ingredients together, set aside. 3. Scallops and Clams: 4. In a large pot with half of the butter and olive oil, cook garlic until golden. 5. Add the leeks and mushrooms, sauté for 2-5 minutes, season with black pepper. 6. Pour in whiskey, flambé. Add white wine and clam juices or fish stock. Reduce to half. 7. Heat a heavy bottom skillet. Add the remaining butter and olive oil. 8. Season the scallops with salt. Sear the scallops, set aside. 9. Place the clams in the pot. When the liquid has returned to a boil, remove from heat. 10. Stir in créme fraiche. 11. Assembly. 12. To plate, serve 3 scallops, 4 clams per person. Garnish with tomato salsa. Warm crusty bread is a delicious accompaniment for soaking up the juices! ---------------------------------------------------------------------------
Nutrition
Ingredients
