Zuppetta del Doge Di Venezia Recipe

Name: Zuppetta del Doge Di Venezia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 green onion, diced crosswise; 2 cloves garlic, peeled and diced; Pinch of fresh rosemary; 2 ripe tomatoes, chopped; 1/2 cup clam juice; 2 tablespoons olive oil; 1 green onion, diced crosswise; 2 cloves garlic, peeled and chopped; 4 sea scallops; 1 raw lobster tail, shelled; 2 raw lobster claws, shelled; 2 tablespoons white wine; Pinch black pepper; 4 to 6 medium-thick asparagus spears -- tips with 1 inch of stalk; 2 4-inch pieces of king crab leg in the shell; 2 slices Italian bread, oiled, garlicked and toasted; Sprinkle of chopped parsley

Servings: persons

2 tablespoons olive oil
1 green onion, diced crosswise
2 cloves garlic, peeled and diced
Pinch of fresh rosemary
2 ripe tomatoes, chopped
1/2 cup clam juice
2 tablespoons olive oil
1 green onion, diced crosswise
2 cloves garlic, peeled and chopped
4 sea scallops
1 raw lobster tail, shelled
2 raw lobster claws, shelled
2 tablespoons white wine
Pinch black pepper
4 to 6 medium-thick asparagus spears -- tips with 1 inch of stalk
2 4-inch pieces of king crab leg in the shell
2 slices Italian bread, oiled, garlicked and toasted
Sprinkle of chopped parsley

1
To make the broth, heat the oil in a medium saucepan over medium heat and saute the green onion, garlic and rosemary for 1 minute.
2
Add the tomatoes and saute 1 minute.
3
Add the clam juice, and simmer for 5 minutes.
4
Puree through a food mill and set aside.
5
To prepare the seafood, in the oil in a large skillet over medium heat, saute the green onion and garlic for 30 seconds, add the scallops and lobster and cook for 3 minutes or until cooked through.
6
Add the wine and the pepper and sizzle a moment; then add the asparagus.
7
Cook for 2 minutes.
8
Add the crab and tomato broth, heat to boiling and simmer for 5 minutes.
9
To serve, place the garlic toast in a large shallow soup bowl, top with the scallops and lobster and then place the asparagus tips to one side.
10
Add the broth, sprinkle with parsley and arrange the crab leg at an angle on the rim of the plate.

208

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 18 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 green onion, diced crosswise, 2 cloves garlic, peeled and diced, Pinch of fresh rosemary, and more.

Yes, Zuppetta del Doge Di Venezia 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!

Zuppetta del Doge Di Venezia

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions