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Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, salmon, shrimp and scallops poached in a tomato cream broth. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Scallop, Shrimp, Salmon and Cod Fish Pie with a Mediterranean TwistYour. Salmon fillets poached in a tomato onion caper sauce with white wine. Very easy to make, yet unbelievably delicious, this One Pot Orzo with Shrimp and Feta is worthy a special occasion! · Easy four-ingredient baked salmon recipe topped with a mixture of sour cream, mustard, and parmesan cheese.

Salmon, Shrimp and Scallops poached in a Tomato Cream Broth is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Salmon, Shrimp and Scallops poached in a Tomato Cream Broth is something that I have loved my entire life. They are fine and they look wonderful.

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

The ingredients needed to make Salmon, Shrimp and Scallops poached in a Tomato Cream Broth:

1. Prepare 3/4 lb skinless salmon fillets cut in 4 portions
2. Get 12 large raw shrimp, remove shells but save shells for broth.
3. Make ready 12 sea scallops
4. Make ready 1 FOR BROTH
5. Prepare 2 cup low sodium chicken broth
6. Make ready 1/2 cup dry white wine
7. Get 1 15 ounce can diced tomatos
8. Make ready 1 celery stalk, chopped
9. Take 1 onion, chopped
10. Make ready 1 carrot, chopped
11. Take 4 clove garlic, peeled, left whole
12. Make ready 1 tsp thyme
13. Make ready 1/2 tsp black pepper
14. Prepare 1 tbsp lemon juice
15. Prepare 1 FOR CREAM BASE
16. Get 1 tsp butter
17. Take 10 button mushrooms, sliced
18. Make ready 1 shallot:, minced
19. Make ready 2 garlic cloves, minced
20. Take 1 cup heavy cream
21. Make ready 1/2 tsp black pepper and salt to taste
22. Prepare 1 tbsp hot sauce such as franks brand
23. Get 1/4 cup freshly grated parmesan cheese
24. Make ready 4 chopped green onions

Gordon Ramsay Salom Recipes, Miso Soup Lunch Meal. It gives a rich and sumptuous flavor to this spicy broth. Poaching is a lovely, delicate way of cooking. Salmon fillets poached in a tomato onion caper sauce with white wine.

Steps 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!

One of the best ways to prepare The tomato onion caper sauce hits all the notes—sweet from the tomatoes and onions, salty from the capers, tang from the tomatoes, lemon juice, and wine, and. Similar recipes include Fettuccine with Tomato-Cream Sauce, Fettuccine with Tomato Cream Sauce, and You can never have too many sauce recipes, so give Cranberry Fettuccine Tomato Cream Sauce Add scallops in the sauce; stir. In a meantime, pan-grill the shrimps. Heat up a cast iron pan. Return scallop mixture to skillet; heat through.

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