Pan-Seared Shrimp and Scallops Veracruzana

by C&RB Staff (editor@clubandresortbusiness.com)
November 2007
 

Amt Ingredient
80-100 ea. shrimp 21/25, peeled and deveined
60 ea.  sea scallops (approx. 3-oz. portions)
60 ea. clams, littlenecks 
40 ozs. zucchini, baby cooked
1/2 cup capers, rinsed, fried
4 ozs. olive oil 
10 ozs. onions, minced 
6 cloves garlic, minced 
4 ea. jalapeños, fine julienne 
20 ozs. white wine 
2 qts. fish stock/clam juice 
1/8 tsp. bay leaves, ground 
40 ozs. tomatoes, peeled, julienne 
60-80 ea. green olives, rinsed, left whole 
3 Tbsps. chopped fresh marjoram or oregano 
1/2 cup chopped fresh parsley 
2 ozs. lime juice 
to taste  salt and pepper  

Procedure:
• Thaw and clean the shrimp, select uniform-size scallops and remove tendons, and wash the clams to remove any sand.
• Wash and cut zucchini and blanch in salted water; chill and hold for service. Pat the capers very dry and then deep-fry them until crisp; hold on the line at room temperature for service.
• Upon order, sear the dried and lightly seasoned shrimp and scallops in a hot-oiled sautuse briefly on both sides (light color) and remove from heat to keep them medium rare.
• Sweat the onions and garlic in remaining oil from seafood until they soften. Add the jalapeños and continue to sweat.
• Deglaze with white wine and clam juice or fish stock; bring to a simmer.  
• Add the ground bay leaves, tomatoes, olives and fresh herbs.
• Finish with lime juice and season to taste.
• Place the zucchini into the sauce at the last minute, to heat before plating.
• Prepare a clam steaming pot just prior to service each day. In a small saucepot with a lid, add some clam juice and water (aromatics are optional). Upon pickup, place three well-washed clams per portion into the pot and steam just to open; reheat the seafood on a sizzler pan in the oven.

*Note: This dish can be garnished on top with pickled red onions (recipe here)