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

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, salmon, shrimp and scallops poached in a tomato cream broth. It is one of my favorites. This time, I’m gonna make it a little 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 on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Salmon, Shrimp and Scallops poached in a Tomato Cream Broth is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have 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. Prepare raw shrimp, remove shells but save shells for broth.
  3. Get sea scallops
  4. Prepare FOR BROTH
  5. Make ready low sodium chicken broth
  6. Make ready dry white wine
  7. Take 15 ounce can diced tomatos
  8. Get celery stalk, chopped
  9. Prepare onion, chopped
  10. Prepare carrot, chopped
  11. Get garlic, peeled, left whole
  12. Make ready thyme
  13. Take black pepper
  14. Get lemon juice
  15. Take FOR CREAM BASE
  16. Get butter
  17. Prepare button mushrooms, sliced
  18. Get shallot:, minced
  19. Prepare garlic cloves, minced
  20. Get heavy cream
  21. Take black pepper and salt to taste
  22. Take hot sauce such as franks brand
  23. Make ready 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!

So that’s going to wrap it up for this special food salmon, shrimp and scallops poached in a tomato cream broth recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!