Skip to main content

Shellfish Casserole with Garlic Petals and Sweet Pepper

1 Star2 Stars3 Stars4 Stars5 Stars
Rate this recipe
Shellfish Casserole with Garlic Petals and Sweet Pepper

Ingredients

  • 8 clams

  • 4 scallops

  • 4 razor clams

  • 4 calamari, clean and fresh

  • 1 head of garlic

  • 200 ml extra virgin olive oil

  • 100 ml white wine

  • 1 hyme branch

  • 1 marjoram branch

  • 2 bay leaves

  • 2 Fresh ground pepper

  • 1lb Peppers, skin off

Preparation

  1. 1. Peler la tête d'ail et tailler chaque gousse d'ail en rondelles.

  2. 2. Clean shellfish in running water.

  3. 3. Thinly slice the peppers.

  4. 4. Heat olive oil in a frying pan, add garlic and brown slightly.

  5. 5. Add shellfish, white wine, thyme, marjoram, bay leaves and thinly sliced peppers.

  6. 6. Cook slowly.

  7. 7. In a frying pan, sear scallops and calamari.

  8. 8. Chop parsley or keep it in leaves for decoration.

  9. 9. When shellfish open, begin to decorate your deep dish.

  10. 10. Place shellfish in and add seared scallops and calamari. Pour cooking juice over and finish by decorating with parsley.

Subscribe to our newsletter.

Olive & Olives

works directly with producers who create truly authentic and exceptional extra virgin olive oils of the finest quality.

Olive & Olives

Free delivery on all
orders of $60 or more.

Shipping information
Olive & Olives