Digby Scallops and Clams Sauteed in Canadian Whisky

Ingredients

Tomato Salsa

• 1 medium tomato, peeled, seeded and diced
• 2 tablespoons olive oil
• 3 tablespoons chives
• salt
• pepper

Scallops and Clams

• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 garlic cloves, minced
• 2 small leeks, chopped
• 15 scallops
• 20 clams, shucked, strain and reserve juices or fish stock
• 2 cups chanterelle mushrooms
• 1/4 cup whiskey (Canadian whisky )
• 1/4 cup white wine
• 3 tablespoons creme fraiche
• salt
• fresh black pepper

Directions

1. 1

   Tomato Salsa:.

2. 2

   In a bowl, mix all the ingredients together, set aside.

3. 3

   Scallops and Clams:.

4. 4

   In a large pot with half of the butter and olive oil, cook garlic until golden.

5. 5

   Add the leeks and mushrooms, sauté for 2-5 minutes, season with black pepper.

6. 6

   Pour in whiskey, flambé. Add white wine and clam juices or fish stock. Reduce to half.

7. 7

   Heat a heavy bottom skillet. Add the remaining butter and olive oil.

8. 8

   Season the scallops with salt. Sear the scallops, set aside.

9. 9

   Place the clams in the pot. When the liquid has returned to a boil, remove from heat.

10. 10

    Stir in créme fraiche.

11. 11

    Assembly.

12. 12

    To plate, serve 3 scallops, 4 clams per person. Garnish with tomato salsa. Warm crusty bread is a delicious accompaniment for soaking up the juices!