Tweet
There was a local Baltimore chef who briefly had a show on MD PBS, and this was one of the recipes she developed/prepared:
Seafood Norfolk
1/2 lb bay scallops
1/2 lb crab meat - best you can afford
1/4 lb. proscuitto - or other ham, cut into thin strips
1 small clove of garlic crushed
3 small shallots finely chopped
1/2 lb. butter
1/2 c dry white wine
1 c chicken stock
1 tsp cornstarch mixed with 3 Tbsp cold water
chopped parsley
S&P to taste
Optional - a bit of fresh lemon juice
In heavy saute pan with a small amount of the butter saute shallots and garlic until tender. Add the wine and chicken stock, bring up to a boil and then thicken with the corn starch/water slurry. Add ham, scallops and crab and simmer just until the seafood is cooked/heated. Add the remaining butter perhaps 1 Tbsp at a time, stirring as you do so. Adjust S&P and add a bit of lemon juice if desired.
Serve with nice crusty bread for dipping, over pasta or rice.
BTW, I lost this recipe at one time and Thomas in Delaware found it for me.
Seafood Norfolk
1/2 lb bay scallops
1/2 lb crab meat - best you can afford
1/4 lb. proscuitto - or other ham, cut into thin strips
1 small clove of garlic crushed
3 small shallots finely chopped
1/2 lb. butter
1/2 c dry white wine
1 c chicken stock
1 tsp cornstarch mixed with 3 Tbsp cold water
chopped parsley
S&P to taste
Optional - a bit of fresh lemon juice
In heavy saute pan with a small amount of the butter saute shallots and garlic until tender. Add the wine and chicken stock, bring up to a boil and then thicken with the corn starch/water slurry. Add ham, scallops and crab and simmer just until the seafood is cooked/heated. Add the remaining butter perhaps 1 Tbsp at a time, stirring as you do so. Adjust S&P and add a bit of lemon juice if desired.
Serve with nice crusty bread for dipping, over pasta or rice.
BTW, I lost this recipe at one time and Thomas in Delaware found it for me.
Comment