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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
12 mussels |
8 clams |
12 shrimp |
8 scallops |
4 pasta pancakes |
8 ounces ginger-pepper sauce |
to taste kiwi puree |
1 ounce gingerroot, chopped |
4 ounces mixed peppers, chopped (yellow, green and red) |
1/2 cup marsala wine |
1/4 cup light brown sugar |
1 ounce soy sauce |
1 lemon, juice only |
2 1/2 cups veal demi-glace or 2 1/2 cups beef broth |
4 kiwi (ripe) |
1/2 cup sugar |
1/4 cup white wine |
1/4 cup water |
1/4 cup capellini |
2 ounces fresh basil |
1 ounce green onion, chopped |
1/2 ounce pimiento |
1/2 ounce dried anise |
salt and pepper |
4 eggs |
4 ounces parmesan cheese |
4 ounces breadcrumbs |
Directions:
1. In a sauce, reduce demi-glace (or broth) by half.
2. In a separate pan,
3. saute peppers and ginger with the brown sugar.
4. Unglaze with the marsala wine and reduce until almost all liquid is gone. Add the broth.
5. Reduce by half.
6. Add soy sauce and lemon juice. KIWI PUREE-Peel and chop kiwi.
7. Cook kiwi and sugar over a low flame until the sugar starts to break down.
8. Deglaze with white wine. Reduce and add water.
9. Reduce again by half.
10. Puree and strain.
11. PASTA PANCAKES-Cook cappellini until just a little past done. Drain pasta.
12. In a mixing bowl, mix all ingredients thoroughly.
13. Mixture should bind together; if not, add more bread crumbs.
14. Press mixture into a lightly oiled 9 pie pan.
15. Freeze until firm.
16. Remove and cut into 4 wedges.
17. TO SERVE-Saute pancakes until golden brown on one side. Flip pancakes and bake in a 350~ oven for 5 minutes.
18. One hour before serving, marinate scallops and shrimp in a marinade of 1/2 cup white wine and 1/4 cup lemon juice. Poach mussels and clams in white wine until done. Grill or saute shrimp and scallops until done. Cover 1/2 of each plate wit h 2 oz of the ginger-pepper sauce. Garnish 1/2 of each plate with a pasta pancake MMMMM MMMMM- Recipe via Meal-Master (tm) v8.06
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