Seafood Doria

• Seafood

  • 24 Baby scallops
  • 4 Calamari, small
  • 16 Manila clams
  • 12 Shrimps, large

• Produce

  • 1 small head Broccoli
  • 4 Cremini or button mushrooms
  • 2 Garlic cloves
  • 1 Italian parsley
  • 1/2 Onion, large

• Condiments

  • 1/4 cup Reserved seafood sauce
  • 1 tsp Soy sauce

• Pasta & Grains

  • 4 Bowls of steamed rice (1.8 lb, 800 g, large

• Baking & Spices

  • 4 tbsp All-purpose flour
  • 2 Black pepper, freshly ground
  • 2 big pinch Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 2 tbsp Panko

• Dairy

  • 6 tbsp Butter, unsalted
  • 1 small block Gruyere cheese
  • 2 cups Milk

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on justonecookbook.com

Ingredients

• ½ Tbsp. (7 g) unsalted butter for greasing gratin dishes
• 1 small head broccoli
• A big pinch of kosher salt for blanching
• A small block Gruyere cheese for topping
• 2 Tbsp. panko for topping
• Italian parsley for garnish
• ½ large onion
• 4 cremini or button mushrooms
• 1 ½ Tbsp. (21 g) unsalted butter (if you use salted, reduce adding salt while cooking)
• 4 large bowls of steamed rice (1.8 lb, 800 g)
• A pinch of kosher salt
• Freshly ground black pepper
• 16 manila clams
• 24 baby scallops
• 12 large shrimps
• 4 small calamari
• 2 garlic cloves
• 2 Tbsp. olive oil
• ½ cup (120 ml) white wine
• 4 Tbsp. (57 g) unsalted butter
• 4 Tbsp. (30 g) all-purpose flour
• 2 cups (480 ml) warm milk
• ¼ cup (60 ml) reserved seafood sauce (see in recipe)
• Freshly ground black pepper
• 1 tsp. soy sauce

Directions

• Butter the gratin dishes.
• Using the tip of a sharp knife or hands, cut off the smaller stalks of broccoli from the larger central stalk to remove whole florets, rotating the head of broccoli as you go.
• In a small saucepan, bring water to a rapid boil. Add a big pinch of salt. Add the broccoli florets and cook until crisp-tender, 1 to 1½ minutes. Remove with a fine mesh and plunge immediately in the ice water to stop cooking. Drain and set aside.
• Chop the onion finely and cut the mushrooms into thin slices.
• In a large frying pan, heat 1 ½ Tbsp. butter over medium heat. Add the onion and sauté until tender.
• Add the mushrooms and sauté till tender. Then add the steamed rice, break the big chunks of rice and combine well.
• Season with kosher salt and freshly ground black pepper. Divide the rice into 4 portions and transfer to the individual gratin dishes. Cover with aluminum foil and keep warm.
• Clean clams and scallops. Peel and devein shrimp if necessary. Cut the squid body into rings. Also cut the garlic cloves into thin slices.
• In a large frying pan, heat 2 Tbsp. olive oil and cook sliced garlic on medium heat until fragrant. Then add all the seafood into the pan.
• Stir fry to coat the seafood with oil. Add ½ cup white wine and cover with a lid. Cook covered until all the clams open up.
• Once all the clam shells are open (dispose of any unopened ones), season with freshly ground black pepper. Then remove all the seafood to a plate/bowl and cover with aluminum foil, set aside.
• Reduce the remaining seafood sauce in the frying pan until the sauce is reduced in half, roughly ¼ cup. Keep the sauce in a bowl or measuring cup.
• In a large frying, heat 4 Tbsp. unsalted butter on medium low heat. Once melted, add 4 Tbsp. all-purpose flour to the pan.
• Blend the flour with butter until no more lumps. Keep stirring to avoid burning the roux.
• Gradually add warm milk and combine well, scraping the bottom of the pan.
• Once blended well, season with kosher salt. Add ¼ cup reserved seafood sauce and keep stirring to combine with the béchamel sauce.
• Add 1 tsp. soy sauce and mix well to combine. Keep stirring and cook on low heat until the desired consistency.
• When the sauce consistency thickens and you can draw a line on the bottom of the pan, add the seafood.
• Mix well and add the blanched broccoli.
• Pour the seafood mix and béchamel sauce on the butter rice in gratin dishes. Make sure each one gets all the different ingredients.
• Sprinkle with freshly grated Gruyere cheese and panko bread crumbs for crispy texture.
• Set the oven setting to broil (high) and preheat for 5 minutes. Broil for 2-3 minutes until the cheese has melted and turns golden color on top. Garnish with parsley and serve warm.