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

Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, salmon, shrimp and scallops poached in a tomato cream broth. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Salmon, Shrimp and Scallops poached in a Tomato Cream Broth is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Salmon, Shrimp and Scallops poached in a Tomato Cream Broth is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook salmon, shrimp and scallops poached in a tomato cream broth using 24 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Salmon, Shrimp and Scallops poached in a Tomato Cream Broth:
  1. Prepare skinless salmon fillets cut in 4 portions
  2. Get raw shrimp, remove shells but save shells for broth.
  3. Make ready sea scallops
  4. Get FOR BROTH
  5. Take low sodium chicken broth
  6. Prepare dry white wine
  7. Make ready 15 ounce can diced tomatos
  8. Prepare celery stalk, chopped
  9. Make ready onion, chopped
  10. Get carrot, chopped
  11. Get garlic, peeled, left whole
  12. Get thyme
  13. Get black pepper
  14. Take lemon juice
  15. Make ready FOR CREAM BASE
  16. Prepare butter
  17. Get button mushrooms, sliced
  18. Make ready shallot:, minced
  19. Take garlic cloves, minced
  20. Make ready heavy cream
  21. Prepare black pepper and salt to taste
  22. Prepare hot sauce such as franks brand
  23. Make ready freshly grated parmesan cheese
  24. Make ready chopped green onions
Instructions to make Salmon, Shrimp and Scallops poached in a Tomato Cream Broth:
  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. Transfer to a deep skillet that has a cover. Add seafood to lightly simmering sauce in one layer cover and poach until all is just cooked through. 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. The timing depends on the size and thickness of each seafood.
  6. Place all cooked seafood on a platter. Add parmesan cheese and green onions to sauce, add to seafood.
  7. This is best served with pasta for the extra sauce and great with a green salad and french bread!

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