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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Tomato Salsa: | 2. In a bowl, mix all the ingredients together, set aside. | 3. Scallops and Clams: | 4. In a large pot with half of the butter and olive oil, cook garlic until golden. | 5. Add the leeks and mushrooms, sauté for 2-5 minutes, season with black pepper. | 6. Pour in whiskey, flambé. Add white wine and clam juices or fish stock. Reduce to half. | 7. Heat a heavy bottom skillet. Add the remaining butter and olive oil. | 8. Season the scallops with salt. Sear the scallops, set aside. | 9. Place the clams in the pot. When the liquid has returned to a boil, remove from heat. | 10. Stir in créme fraiche. | 11. Assembly. | 12. To plate, serve 3 scallops, 4 clams per person. Garnish with tomato salsa. Warm crusty bread is a delicious accompaniment for soaking up the juices! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	1		peeled seeded diced	28.29	6.273	1.476	0.24600000000000002
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
chive	3	tablespoons		2.7	0.3915	0.2943	0.0657
salt				-	-	-	-
pepper				-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
leek	2		chopped	-	-	-	-
scallop	15			4692.0106	216.2405	820.0819	33.3201
clam	20		shucked	5853.6732	242.9955	998.5277	65.3433
chanterelle mushroom	2	cups		41.04	7.4088	1.6092	0.5724
whiskey	1/4	cup		-	-	-	-
white wine	1/4	cup		-	-	-	-
creme fraiche	3	tablespoons		-	-	-	-
salt				-	-	-	-
black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.