Fruitta d'Mare alla Siciliana -- Shell Fish with Sq

Name: Fruitta d'Mare alla Siciliana -- Shell Fish with Squid Ink Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. bay scallops; 1/2 lb. sm. shrimp, peeled; 1/2 lb. back fin crab meat; 4 cups white wine, Fruitty, but not sweet; 3 tbsp. butter; 3 tbsp. flour; 1 cup fish stock; court boullion; 1 cup milk; Salt and white pepper to taste; 1 lb. commercial squid ink pasta

Servings: persons

1
Prepare the shellfish by poaching eah item selarately in the white wine.
2
Do not overcook.
3
Prepare the white sauce by melting thye butter in a small saucepan.
4
Add the flour, and using a whisk, cook the roux.
5
Do not brown the roux.
6
Slowly add equal amounts of court boullion and milk until the proper consistency is attained.
7
When a medium consistency is attained, lower the heat and simmer for a couple of minutes.
8
Fold the poached shellfish into the white sauce.
9
Note: If sauce is too thick, add some of the white wine used in the poaching .
10
.
11
.
12
on a little at a time.
13
Cook pasta according to package directions.
14
Drain and ladle Shellfish sauce over the top of the Squid Ink Pasta.
15
Serve with Parmesan Cheese, Grated.

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 lb. bay scallops, 1/2 lb. sm. shrimp, peeled, 1/2 lb. back fin crab meat, 4 cups white wine, Fruitty, but not sweet, and more.

Yes, Fruitta d'Mare alla Siciliana -- Shell Fish with Squid Ink Pasta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fruitta d'Mare alla Siciliana -- Shell Fish with Squid Ink Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions