Zuppetta del Doge Di Venezia
Published June 22, 2002
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
TOMATO BROTH
2 tablespoons olive oil
1 green onion, diced crosswise
2 cloves garlic, peeled and diced
Pinch of fresh rosemary
2 ripe tomatoes, chopped
½ cup clam juice
SEAFOOD AND GARNISH
2 tablespoons olive oil
1 green onion, diced crosswise
2 cloves garlic, peeled and chopped
4 sea scallops
1 raw lobster tail, shelled
2 raw lobster claws, shelled
2 tablespoons white wine
Pinch black pepper
4 to 6 medium-thick asparagus spears -- tips with 1 inch of stalk
2 4-inch pieces of king crab leg in the shell
2 slices Italian bread, oiled, garlicked and toasted
Sprinkle of chopped parsley
Nutritional analysis per serving (2 servings)
33 grams carbs; 370 milligrams cholesterol; 765 calories; 21 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 31 grams fat; 3 grams fiber; 3153 milligrams sodium; 83 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the broth, heat the oil in a medium saucepan over medium heat and sauté the green onion, garlic and rosemary for 1 minute. Add the tomatoes and sauté 1 minute. Add the clam juice, and simmer for 5 minutes. Purée through a food mill and set aside.
- Step 2
To prepare the seafood, in the oil in a large skillet over medium heat, sauté the green onion and garlic for 30 seconds, add the scallops and lobster and cook for 3 minutes or until cooked through. Add the wine and the pepper and sizzle a moment; then add the asparagus. Cook for 2 minutes. Add the crab and tomato broth, heat to boiling and simmer for 5 minutes.
- Step 3
To serve, place the garlic toast in a large shallow soup bowl, top with the scallops and lobster and then place the asparagus tips to one side. Add the broth, sprinkle with parsley and arrange the crab leg at an angle on the rim of the plate.
Private Notes
Comments
ok, I used this as a method rather than a recipe. So many changes that it does not count as 'cooked'
had lobster tails and shrimp, used chicken stock instead of clam juice, and used leek instead of green onions, and the asparagus came from the freezer. Forget the king crab leg, was the Doge really getting fresh seafood from Norway?
as a method when lobster tails an shrimp are on sale and there are excellent fresh end of summer tomatoes? wow, just wow.
ok, I used this as a method rather than a recipe. So many changes that it does not count as 'cooked'
had lobster tails and shrimp, used chicken stock instead of clam juice, and used leek instead of green onions, and the asparagus came from the freezer. Forget the king crab leg, was the Doge really getting fresh seafood from Norway?
as a method when lobster tails an shrimp are on sale and there are excellent fresh end of summer tomatoes? wow, just wow.