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

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, salmon, shrimp and scallops poached in a tomato cream broth. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Salmon, Shrimp and Scallops poached in a Tomato Cream Broth is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Salmon, Shrimp and Scallops poached in a Tomato Cream Broth is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started 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 cook that.

The ingredients needed to make Salmon, Shrimp and Scallops poached in a Tomato Cream Broth:
  1. Make ready 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. Get 1 FOR BROTH
  5. Get 2 cup low sodium chicken broth
  6. Take 1/2 cup dry white wine
  7. Make ready 1 15 ounce can diced tomatos
  8. Make ready 1 celery stalk, chopped
  9. Prepare 1 onion, chopped
  10. Take 1 carrot, chopped
  11. Get 4 clove garlic, peeled, left whole
  12. Make ready 1 tsp thyme
  13. Make ready 1/2 tsp black pepper
  14. Make ready 1 tbsp lemon juice
  15. Take 1 FOR CREAM BASE
  16. Make ready 1 tsp butter
  17. Make ready 10 button mushrooms, sliced
  18. Get 1 shallot:, minced
  19. Prepare 2 garlic cloves, minced
  20. Make ready 1 cup heavy cream
  21. Prepare 1/2 tsp black pepper and salt to taste
  22. Make ready 1 tbsp hot sauce such as franks brand
  23. Get 1/4 cup freshly grated parmesan cheese
  24. Get 4 chopped green onions
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!

So that is going to wrap this up with this exceptional food salmon, shrimp and scallops poached in a tomato cream broth recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!