from Oysters, Mussels, and Scallops
Sauce Marie Rose is the European equivalent of North America’s cocktail sauce. You can serve this dish as a salad on some Boston lettuce leaves, in a martini glass or on a large platter garnished with watercress or fresh basil leaves. Use only the very freshest seafood from your fishmonger.
Ingredients
6 cups (1.5 L) water
3 cups (750 mL) dry white wine
1 medium onion, coarsely chopped
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped
1 lemon, halved
3 bay leaves
3 sprigs fresh thyme
1 x 2 lb (900 g) lobster
12 sea scallops (10/20 count)
18 tiger prawns (20/30 count)
12 choice oysters, shucked
1 lb (450 g) calamari sliced into ¼-in (6-mm) rings
1 cup Sauce Marie Rose
¼ cup sliced chives
Sauce Marie Rose
1 cup (250 mL) mayonnaise
½ cup (125 mL) tomato ketchup
1 tsp (5 mL) lemon juice
¼ tsp (1 mL) salt
1 Tbsp (15 mL) Worcestershire sauce
1 tsp (5 mL) Tabasco or your favourite hot sauce
1 Tbsp (15 mL) brandy or dry sherry
Directions
In a stockpot, place water, wine, onion, carrot, celery, lemon, bay leaves and thyme and bring to a boil. As soon as the liquid boils drop in the live lobster and cook, covered, for 12 minutes. Remove lobster and refrigerate until cool.
Lower the temperature of the cooking liquid to a simmer and poach each type of seafood until just cooked but not rubbery. Depending on the size of the ingredients, each should take between 1 and 3 minutes. The calamari will take the shortest time and the scallops will take the longest. Remove seafood from cooking liquid and spread it out on a baking sheet. Refrigerate right away to prevent residual cooking as much as possible.
Make the Sauce Marie Rose: Combine all ingredients in a bowl and whisk until smooth.
When ready to serve, remove seafood from refrigerator and place in a bowl with Sauce Marie Rose. Clean lobster and cut tail meat and claws into 1-inch (2.5 cm) pieces.
Toss all ingredients together and garnish with sliced chives.
Serves 6
Nada’s Tips & Tricks: If you can’t find fresh seafood, purchase frozen and thaw before cooking. Change up the type of seafood like shelled crab, clams and mussels. These work nicer in a martini glass presentation – size matters! Garnish with sliced avocados, shrimp, lemon slices or asparagus spears.
Contents and images used with permission by Formac Publishing. Oysters, Mussels and Scallops – Formac