Kiwi-Ginger Seafood Medley

Seafood Locicero Recipe

🕒 Total Time: Not specified 🕒

🍽️ Servings: 4 🍽️

In a saucepan, bring veal demi-glace (or broth) to a simmer, reducing it by half.
In a separate pan, sauté peppers and ginger with the brown sugar until fragrant.
Deglaze the pan with marsala wine, reducing until almost all liquid evaporates. Add beef broth and continue reducing by half.
Stir in soy sauce and lemon juice to the mixture.

🥝 Kiwi Puree:

Peel and chop the kiwi.
Cook kiwi and sugar over a low flame until the sugar begins to break down.
Deglaze with white wine, reducing the mixture. Add water and reduce again by half.
Puree the mixture and strain to achieve a smooth kiwi puree.

🍝 Pasta Pancakes:

Cook cappellini until slightly past al dente. Drain the pasta.
In a mixing bowl, combine all ingredients thoroughly. Adjust with more breadcrumbs if needed.
Press the mixture into a lightly oiled 9″ pie pan. Freeze until firm.
Remove and cut into 4 wedges.

🔥 To Serve:

Saute the pasta pancakes until golden brown on one side. Flip and bake in a preheated 350°F oven for 5 minutes.

🍤 Seafood Preparation:

An hour before serving, marinate scallops and shrimp in a mixture of 1/2 cup white wine and 1/4 cup lemon juice.
Poach mussels and clams in white wine until done.
Grill or sauté shrimp and scallops until done.

🍽️ Plating:

✨ Enjoy your Seafood Locicero creation!

Note: This recipe is inspired by Meal-Master ™ v8.06 via lovewithrecipes.com.

Nutritional Information (per serving):

Feel free to customize and savor this delightful Seafood Locicero with your preferred sides and a good company! 🍽️✨