Seafood Pan Roast Recipe
shrimp, littleneck clams, mussels, lobster, scallop, white wine, tomato, herb basmati
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Ingredients
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Seafood
Vegetables & Aromatics
Liquids
Grains
Seasoning
Method
Preparing the Rice
- 1
Cook the Herb Basmati Rice
Rinse 1 cup of herb basmati rice under cold water until the water runs clear. In a pot, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes or until the rice is fluffy and water is absorbed. Set aside.
Cooking the Seafood
- 2
Sauté Aromatics
In a large, heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 medium diced onion and 4 minced garlic cloves. Sauté until the onion is translucent, about 3-4 minutes.
- 3
Add Tomatoes and Liquids
Stir in 1 cup of diced tomatoes, 1 cup of white wine, and 1 cup of vegetable broth. Bring the mixture to a gentle boil.
- 4
- 5
Season and Garnish
Add 1 cup of chopped fresh parsley, 1 tablespoon of chopped fresh thyme, and seasoning with salt and black pepper to taste. Stir well to combine all the flavors.
Serving
- 6
Plate the Dish
To serve, place a generous scoop of the herb basmati rice on each plate and ladle the seafood pan roast over the rice. Garnish with additional fresh parsley if desired.