Here’s the recipe for Shellfish Cassoulet that chef John Tan cooked at the Orlando Home Show.

Shellfish Cassoulet 

(Serves 4 People)

INGREDIGENTS:

2 tablespoon olive oil

2 finely chopped garlic clove

2 finely chopped shallots

4 U10 Scallops

4 Jumbo Shrimp

8 oz lobster meat

1 cup dry white wine

1 cup shellfish stock or unsalted chicken broth

3 oz unsalted butter

1 cup of heavy cream

Juice of 1 lemon

Salt & Pepper to taste

GARNISH:

2 5×5 tomato concassee

1 tablespoon olive oil

2 oz watercress

4 cooked fingerling potatoes

DIRECTIONS:

·       Heat up a large sautéed pan with olive oil. Seared diver scallops, jumbo prawns, and lobster meat for one minute on each side.

·       Remove seafood and place aside

·       Add shallots and garlic

·        Deglaze with white wine, shellfish stock and lemon juice

·       Add salt and pepper to taste, reduce by half

·       Add in shrimp, lobster, and scallops

·       Gradually whisk in butter incorporated to the seafood sauce

Divide the shellfish between four warm plates. Arrange them pleasantly, spoon sauce over seafood and warm up tomato concassee for garnish topped with watercress salad.