Good afternoon here me will give you a recipe salmon, shrimp and scallops poached in a tomato cream broth which is delicious The way preparing it is very very easy. You just need to be careful to get results from salmon, shrimp and scallops poached in a tomato cream broth which has aroma and taste that can evoke our tastes.

So that the result of salmon, shrimp and scallops poached in a tomato cream broth, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare salmon, shrimp and scallops poached in a tomato cream broth the delicious as long as you know the tricks and how to make this dish able be treat very special.

Ingredients and seasonings used for make

1. Prepare 3/4 lb skinless salmon fillets cut in 4 portions
2. Prepare 12 large raw shrimp, remove shells but save shells for broth.
3. Prepare 12 sea scallops
4. Take 1 FOR BROTH
5. Use 2 cup low sodium chicken broth
6. Take 1/2 cup dry white wine
7. Prepare 1 15 ounce can diced tomatos
8. Use 1 celery stalk, chopped
9. Prepare 1 onion, chopped
10. Take 1 carrot, chopped
11. Prepare 4 clove garlic, peeled, left whole
12. Use 1 tsp thyme
13. Prepare 1/2 tsp black pepper
14. Prepare 1 tbsp lemon juice
15. Use 1 FOR CREAM BASE
16. Prepare 1 tsp butter
17. Prepare 10 button mushrooms, sliced
18. Prepare 1 shallot:, minced
19. Take 2 garlic cloves, minced
20. Prepare 1 cup heavy cream
21. Prepare 1/2 tsp black pepper and salt to taste
22. Use 1 tbsp hot sauce such as franks brand
23. Prepare 1/4 cup freshly grated parmesan cheese
24. Take 4 chopped green onions

Add wine, basil, pepper flakes, chicken stock, and sugar. Add butter, lemon juice, salt and pepper. Once cooked, remove from the pan and set aside. Melt the butter in the remaining juices leftover in the pan.

How 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!
8. Done and ready to serve!

Add in the garlic and fry until fragrant (about one minute). Fry the onion in the butter. Pour in the white wine (if using), and allow to reduce down slightly. Add in pasta with reserved water, butter, Italian seasoning shrimp and scallops. Mix everything together until butter is melted and flavors are combined.

me, the simple preparation of Salmon, Shrimp and Scallops poached in a Tomato Cream Broth above can help you prepare servings that are delicious for family/friends Good luck!