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Salmon, Shrimp and Scallops poached in a Tomato Cream Broth
Salmon, Shrimp and Scallops poached in a Tomato Cream Broth

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We hope you got insight from reading it, now let’s go back to salmon, shrimp and scallops poached in a tomato cream broth recipe. You can cook salmon, shrimp and scallops poached in a tomato cream broth using 24 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Salmon, Shrimp and Scallops poached in a Tomato Cream Broth:
  1. Take 3/4 lb skinless salmon fillets cut in 4 portions
  2. Get 12 large raw shrimp, remove shells but save shells for broth.
  3. Provide 12 sea scallops
  4. You need 1 FOR BROTH
  5. Get 2 cup low sodium chicken broth
  6. Take 1/2 cup dry white wine
  7. Provide 1 15 ounce can diced tomatos
  8. Prepare 1 celery stalk, chopped
  9. Provide 1 onion, chopped
  10. Use 1 carrot, chopped
  11. Get 4 clove garlic, peeled, left whole
  12. Provide 1 tsp thyme
  13. You need 1/2 tsp black pepper
  14. Prepare 1 tbsp lemon juice
  15. Prepare 1 FOR CREAM BASE
  16. Prepare 1 tsp butter
  17. Use 10 button mushrooms, sliced
  18. You need 1 shallot:, minced
  19. You need 2 garlic cloves, minced
  20. Provide 1 cup heavy cream
  21. Take 1/2 tsp black pepper and salt to taste
  22. Take 1 tbsp hot sauce such as franks brand
  23. You need 1/4 cup freshly grated parmesan cheese
  24. Get 4 chopped green onions
Steps to make Salmon, Shrimp and Scallops poached in a Tomato Cream Broth:
  1. MAKE BROTH
  2. In a large skillet melt a bit of butter and add shrimp shells and brown lightly, just 2 to 3 minutes, add all remaining broth ingredients and simmer 30 minutes to reduce by about 1/2, strain broth and discard solids, set aside.
  3. MAKE CREAM BASE
  4. In a saucepan melt butter, add mushrooms cover and cook on low until they become soft, uncover and add shallots and garlic and soften 1 minute, add cream and pepper, salt and hot sauce bring to a simmer and reduce by about 1/2.
  5. Combine broth and cream reductions and whisk well. Transfer to a deep skillet that has a cover. Add seafood to lightly simmering sauce in one layer cover and poach until all is just cooked through. If your skillet can not hold all the seafood on one layer, poach in batches and remove to a plate and cover while finishing the remainder. The timing depends on the size and thickness of each seafood.
  6. Place all cooked seafood on a platter. Add parmesan cheese and green onions to sauce, add to seafood.
  7. This is best served with pasta for the extra sauce and great with a green salad and french bread!

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