Salmon, Shrimp and Scallops poached in a Tomato Cream Broth

How to Making Recipes Salmon, Shrimp and Scallops poached in a Tomato Cream Broth using 24 ingredients and 7 steps

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

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.

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

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

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

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!.

Salmon, Shrimp and Scallops poached in a Tomato Cream Broth - Thank you and good luck