Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

Chef Way At Boqueria, this seafood dish is made with hard-to-find jumbo diver scallops and extra-large cockles. Easy Way Replicate these flavors with easier-to-find ingredients, such as sea scallops and littleneck clams. Slideshow: Sustainable Seafood

How to Make It

Step 1    

In a large skillet, heat the oil. Season the scallops with salt and pepper and cook over high heat, turning once, until browned, about 3 minutes total; transfer to a plate.

Step 2    

Add the bacon to the skillet and cook over high heat until browned, about 5 minutes. Add the shallot and cook, stirring, until softened, about 2 minutes. Add the wine and cook until reduced by half, scraping up any bits stuck to the pan, about 3 minutes. Add the stock and bring to a boil. Add the clams, cover and cook until most of them have opened, 5 to 8 minutes.

Step 3    

Stir in the peas, mint, parsley and chives. Add the scallops and any accumulated juices and cook until the scallops are heated through, about 2 minutes; discard any clams that don't open. Spoon the seafood and broth into bowls and serve with bread.

Suggested Pairing

Serve with a crisp, slightly effervescent white.

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