Twenty-Minute Shellfish Sauté with Parsley Garlic Sauce Recipe

Twenty-Minute Shellfish Sauté with Parsley Garlic Sauce Recipe

  • 1/3 cup olive oil
  • 6 to 8 cloves garlic, chopped
  • 2 bunches flat-leaf parsley, thick stems removed and leaves washed and chopped
  • ½ cup dry white wine
  • 2 teaspoons cornstarch
  • 1/3 cup milk
  • 12 littleneck clams, cleaned and soaked
  • Cornmeal
  • 1 pound sea scallops, preferably “dry”
  • 1 pound large shrimp, shelled and deveined
  • Kosher salt to taste
  • Freshly ground pepper to taste
  1. Heat the oil gently in a wide pan with shallow sloping sides (a paella pan works perfectly). Add the garlic and cook 1 to 2 minutes, until soft but uncolored.
  2. Stir in the parsley and wine, raise the heat to high, and cook until almost all the wine has evaporated.
  3. Stir the cornstarch into the milk in a small bowl until the cornstarch has dissolved. Whisk into the pan.
  4. Lower the heat, add the clams, scallops, and shrimp, and cover. Cook, shaking the pan periodically, until the shellfish are cooked through, about 15 minutes. The shellfish should be done perfectly at this point. Check the sauce and adjust the seasonings as you like.
  5. Variation: If you are feeling particularly extravagant, you can add the meat from 1 cooked lobster, cut into serving pieces, when you add the shellfish to the sauce.
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