Seafood Portofino, Sauteed, The Chateau's

By arthurlemay

Ingredients

• 4 tablespoons butter, softened
• 1 clove garlic, peeled and diced
• 10 ounces fresh haddock, cut into1-ounce pieces
• 6 ounces fresh sea scallops
• 12 fresh mussels, scrubbed and debearded
• 4 tablespoons dry sherry
• 4 jumbo shrimp, cleaned, deveined and cut in half
• 12 small clams
• 4 tablespoons clam juice
• 2 1/2 cups marinara sauce
• 2 tablespoons roman cheese, grated
• 1 pound linguine, cooked al dente
• 1/4 cup fresh parsley, chopped, for garnish

Details

Servings 2
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

In a saute pan on high heat, add the butter and cook for 15 seconds.Add the garlic, haddock, scallops, mussels and clams. saute, on high heat for 2-3 minutes. Add the sherry and shrimp. Saute, covered for 1-2 minutes.

Uncover and add the clam juice and fresh marinara sauce. Saute for 2-3 minutes, until the mussels and clams open. Add the grated cheese. Stir to mix and remove from heat.

On a serving platter, place the cooked linguine. Cover with the portofino sauce and garnish with the chopped parsley.