½ pound scallops, remove tough side muscle, dry scallops and if large, cut in half
2 tablespoons EVOO
- in a dutch oven or heavy pan, heat the EVOO, sear scallops for 1 m each side, remove scallops, set aside
½ of a white onion, chopped
2 cloves garlic, minced
- add onion and garlic to the pan and saute for 2-3 m until onion is translucent
2 lobster tails or 1 lb of shrimp, shelled & deveined
2 filets cod
1 jar of fave Arrabbiata sauce or Marinara & add 1/2-1 tsp of dried chili peppers
2 cups vegetable broth
2 T fresh basil, coarsely chopped
- add lobster tails or shrimp, cod, sauce, broth and basil
- cover and cook on medium-low for about 10 m or until fish is flakey & lobster is bright red
- add scallops back in the pan and stir
- cover & simmer on low for about 3-5 more minutes
¼ cup shredded parmesan cheese
½ of a lemon juiced
1 T fresh parsley, coarsely copped
Kosher salt to taste
Fresh ground pepper to taste
- add cheese, lemon juice, parsley and season to taste
1 sourdough baguette for dipping & slopping (warm it up)
- enjoy with a hunk of baguette
Option: serve over noodles or rice
Serves 4-6
inspired by Butcher Box
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