Digby Scallops And Clams Sauteed In Canadian Whiskey - cooking recipe

Ingredients

Tomato Salsa
1 medium tomatoes, peeled, seeded and diced
2 tablespoons olive oil
3 tablespoons chives
salt
pepper
Scallops and Clams
2 tablespoons olive oil
2 tablespoons butter
2 garlic cloves, minced
2 small leeks, chopped
15 scallops
20 clams, shucked, strain and reserve juices or 20 fish stock
2 cups chanterelle mushrooms
1/4 cup whiskey (Canadian whisky )
1/4 cup white wine
3 tablespoons creme fraiche
salt
fresh black pepper

Preparation

Tomato Salsa:
In a bowl, mix all the ingredients together, set aside.
Scallops and Clams:
In a large pot with half of the butter and olive oil, cook garlic until golden.
Add the leeks and mushrooms, saute for 2-5 minutes, season with black pepper.
Pour in whiskey, flambe. Add white wine and clam juices or fish stock. Reduce to half.
Heat a heavy bottom skillet. Add the remaining butter and olive oil.
Season the scallops with salt. Sear the scallops, set aside.
Place the clams in the pot. When the liquid has returned to a boil, remove from heat.
Stir in creme fraiche.
Assembly.
To plate, serve 3 scallops, 4 clams per person. Garnish with tomato salsa. Warm crusty bread is a delicious accompaniment for soaking up the juices!