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Brodetto di Mare


1/2 pound sea scallops
1/2 pound shrimp, peeled & deveined
Kosher Salt & Fresh ground pepper
3 tbsp extra-virgin olive oil
1 tbsp minced garlic
1 cup dry white wine
3/4 pound clams, scrubbed
1/2 lb. mussels, scrubbed and debearded
2 cups peeled, seeded, & diced tomato
1 1/2 tbsp chopped fresh tarragon
2 tbsp unsalted butter


Season scallops and shrimp w/ salt and pepper. Heat a 14” skillet over high heat. When hot, add 2 tbsp of the olive oil. Add the scallops and shrimp and brown well on one side, about 2 minutes, then turn and cook about 1 minute on the second side. Transfer the shellfish to a platter and return the skillet to moderate heat. Add the remaining 1 tbsp of oil and the garlic to the skillet over moderately high heat. Sauté until the garlic begins to color, then add the wine and simmer until reduced by half. Raise heat and add the clams and mussels cover. Cook until they open, 3 to 5 minutes, removing them to the platter as they open. Discard any that fail to open.

Add the tomato to the skillet along with any accumulated shellfish juices on the platter. Simmer for about 2 minutes to soften the tomato, then reduce the heat to moderately low and stir in the tarragon and butter. When the butter melts, return all the shellfish to the sauce and reheat briefly. Serve immediately.