- SOURCE
- Bobby Flay
- YIELD
- Serves 4
- WINE SUGGESTION
- Chardonnay
Green Chile Cioppino
Scallion Butter
INGREDIENTS
1 stick unsalted butter, at room temperature
2 green onions, (green and pale green part) chopped
1 clove garlic, chopped
Kosher salt and freshly ground black pepper
INSTRUCTIONS
Combine the butter, onions and garlic in a food processor and process until smooth, season with salt and pepper to taste. Scrape into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Green Chile Broth
INGREDIENTS
2 tablespoons canola oil
1 medium Spanish onion, coarsely chopped
4 cloves garlic, coarsely chopped
1 cup dry white wine
5 cups clam juice
* 1 jalapeno chiles, roasted, peeled and seeded
* 6 tomatillos, husks removed and roasted until soft
¼ cup cilantro leaves, plus more for garnish
1 tablespoon honey
Kosher salt and freshly ground black pepper
INSTRUCTIONS
Heat the oil in a medium saucepan over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the wine and cook until completely reduce. Add the clam juice and jalapeno and cook until reduced to about 3 cups.
Add the tomatillos and cilantro and cook for 5 minutes. Transfer the mixture to a food processor and process until smooth. Strain into a large saucepan, bring to a simmer and add the honey and salt and pepper to taste. Add the snapper, scallops, lobster and mussels, cover and cook until the mussels open, about 4 minutes. Arrange 1 piece of the snapper, the lobster and 2 scallops in each bowl (using a large, shallow bowl is best), ladle some of the broth over the fish, arrange the mussels and lobster in the bowl and top with a dollop of scallion butter and cilantro leaves for garnish.
- To Roast Jalapeno and Tomatillos – Place jalapeno and tomatillos on a baking sheet, toss with a few tablespoons of canola oil and season with salt and pepper. Roast in a 375 degree F oven until slightly charred and soft, about 20 minutes.
Seafood
INGREDIENTS
4 tablespoons canola oil
Salt and freshly ground black pepper
1 pound red snapper fillet, cut into 4 equal portions
8 sea scallops
2 8-ounce lobster tails, split in half lengthwise
20 mussels, scrubbed
INSTRUCTIONS
Heat 2 tablespoons of the oil in a large nonstick sauté pan over high heat. Season the snapper on both sides with salt and pepper. Place the snapper in the pan and cook the side down until golden brown, about 3 minutes. Turn over and continue cooking for 2 minutes. Remove to a plate.
Add another tablespoon of oil to the pan; season the scallops on both sides with salt and pepper and cook the side down in the pan until golden brown, about 2 minutes. Turn over and continue cooking for 2 minutes. Remove to the plate with the snapper.
Add the remaining tablespoon of oil to the pan; season the flesh side of the lobster with salt and pepper. Place the tails in the pan, flesh-side down and cook until golden brown, about 3 minutes. Turn the tail over, cover the pan, reduce the heat to medium and continue cooking until almost cooked through (it will finish cooking in the broth), about 5 minutes.
