Digby Scallops And Clams Sauteed In Canadian Whiskey

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A true canadian recipe :d you can leave out the clams if you wish or add shrimp to your tastes

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Steps

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Tomato salsa:.

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In a bowl , mix all the ingredients together , set aside.

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Scallops and clams:.

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In a large pot with half of the butter and olive oil , cook garlic until golden.

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Add the leeks and mushrooms , saut for 2-5 minutes , season with black pepper.

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Pour in whiskey , flamb.

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Add white wine and clam juices or fish stock.

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Reduce to half.

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Heat a heavy bottom skillet.

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Add the remaining butter and olive oil.

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Season the scallops with salt.

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Sear the scallops , set aside.

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Place the clams in the pot.

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When the liquid has returned to a boil , remove from heat.

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Stir in crme fraiche.

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Assembly.

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To plate , serve 3 scallops , 4 clams per person.

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Garnish with tomato salsa.

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Warm crusty bread is a delicious accompaniment for soaking up the juices !.

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Ingredients

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tomatoes, olive oil, chives, salt, pepper, butter, garlic cloves, leeks, scallops, clams, chanterelle mushrooms, whiskey, white wine, creme fraiche, fresh black pepper