Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, salmon, shrimp and scallops poached in a tomato cream broth. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Salmon, Shrimp and Scallops poached in a Tomato Cream Broth is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Salmon, Shrimp and Scallops poached in a Tomato Cream Broth is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have salmon, shrimp and scallops poached in a tomato cream broth using 24 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Salmon, Shrimp and Scallops poached in a Tomato Cream Broth:

1. Make ready 3/4 lb skinless salmon fillets cut in 4 portions
2. Get 12 large raw shrimp, remove shells but save shells for broth.
3. Make ready 12 sea scallops
4. Get 1 FOR BROTH
5. Get 2 cup low sodium chicken broth
6. Prepare 1/2 cup dry white wine
7. Take 1 15 ounce can diced tomatos
8. Prepare 1 celery stalk, chopped
9. Make ready 1 onion, chopped
10. Get 1 carrot, chopped
11. Take 4 clove garlic, peeled, left whole
12. Get 1 tsp thyme
13. Prepare 1/2 tsp black pepper
14. Get 1 tbsp lemon juice
15. Prepare 1 FOR CREAM BASE
16. Take 1 tsp butter
17. Prepare 10 button mushrooms, sliced
18. Get 1 shallot:, minced
19. Get 2 garlic cloves, minced
20. Get 1 cup heavy cream
21. Make ready 1/2 tsp black pepper and salt to taste
22. Take 1 tbsp hot sauce such as franks brand
23. Take 1/4 cup freshly grated parmesan cheese
24. Prepare 4 chopped green onions

Instructions to make Salmon, Shrimp and Scallops poached in a Tomato Cream Broth:

1. MAKE BROTH
2. In a large skillet melt a bit of butter and add shrimp shells and brown lightly, just 2 to 3 minutes, add all remaining broth ingredients and simmer 30 minutes to reduce by about 1/2, strain broth and discard solids, set aside.
3. MAKE CREAM BASE
4. In a saucepan melt butter, add mushrooms cover and cook on low until they become soft, uncover and add shallots and garlic and soften 1 minute, add cream and pepper, salt and hot sauce bring to a simmer and reduce by about 1/2.
5. Combine broth and cream reductions and whisk well. Transfer to a deep skillet that has a cover. Add seafood to lightly simmering sauce in one layer cover and poach until all is just cooked through. If your skillet can not hold all the seafood on one layer, poach in batches and remove to a plate and cover while finishing the remainder. The timing depends on the size and thickness of each seafood.
6. Place all cooked seafood on a platter. Add parmesan cheese and green onions to sauce, add to seafood.
7. This is best served with pasta for the extra sauce and great with a green salad and french bread!

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