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

Name: Salmon, Shrimp and Scallops poached in a Tomato Cream Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb skinless salmon fillets cut in 4 portions; 12 large raw shrimp, remove shells but save shells for broth.; 12 sea scallops; 1 FOR BROTH; 2 cup low sodium chicken broth; 1/2 cup dry white wine; 1 15 ounce can diced tomatos; 1 celery stalk, chopped; 1 onion, chopped; 1 carrot, chopped; 4 clove garlic, peeled, left whole; 1 tsp thyme; 1/2 tsp black pepper; 1 tbsp lemon juice; 1 FOR CREAM BASE; 1 tsp butter; 10 button mushrooms, sliced; 1 shallot:, minced; 2 garlic cloves, minced; 1 cup heavy cream; 1/2 tsp black pepper and salt to taste; 1 tbsp hot sauce such as franks brand; 1/4 cup freshly grated parmesan cheese; 4 chopped green onions

Servings: persons

3/4 lb skinless salmon fillets cut in 4 portions
12 large raw shrimp, remove shells but save shells for broth.
12 sea scallops
1 FOR BROTH
2 cup low sodium chicken broth
1/2 cup dry white wine
1 15 ounce can diced tomatos
1 celery stalk, chopped
1 onion, chopped
1 carrot, chopped
4 clove garlic, peeled, left whole
1 tsp thyme
1/2 tsp black pepper
1 tbsp lemon juice
1 FOR CREAM BASE
1 tsp butter
10 button mushrooms, sliced
1 shallot:, minced
2 garlic cloves, minced
1 cup heavy cream
1/2 tsp black pepper and salt to taste
1 tbsp hot sauce such as franks brand
1/4 cup freshly grated parmesan cheese
4 chopped green onions

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.
6
Transfer to a deep skillet that has a cover.
7
Add seafood to lightly simmering sauce in one layer cover and poach until all is just cooked through.
8
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.
9
The timing depends on the size and thickness of each seafood.
10
Place all cooked seafood on a platter.
11
Add parmesan cheese and green onions to sauce, add to seafood.
12
This is best served with pasta for the extra sauce and great with a green salad and french bread!

1206

kcal

Calories

Fat

Carbs

143

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 24 ingredients. The key ingredients include: 3/4 lb skinless salmon fillets cut in 4 portions, 12 large raw shrimp, remove shells but save shells for broth., 12 sea scallops, 1 FOR BROTH, and more.

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

Salmon, Shrimp and Scallops poached in a Tomato Cream Broth

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