Ellisville ScampiAugust 11, 2009
There’s something about being able to see the ocean that makes me all the more excited for seafood. You are able to get such fresh fish, because it comes from right outside! Being home means a chance to get lobsters, scallops, shrimp and more right from the boat. It’s wonderful.
A year ago (or so) my parents moved from the house I grew up in to one just 23.2 miles farther south. The new house sits high up on a bluff, overlooking the Atlantic and Cape Cod. It’s a place where all you want to do is sit outside and relax. During one of my first visits, we christened “Ellisville Scampi” after hunting down some amazing seafood. This past weekend, I recreated the dish in honor of a visit from my college friend, Snap. Here you go!
You will need:
- 4 T olive oil
- 1 medium onion
- 2-4 cloves garlic, depending on your preference
- Salt and Pepper
- 1 small can diced tomatoes
- Handful of asparagus
- Handful of capers
- Mix of fresh seafood; I used one 2-lb lobster, 1/2 lb large shrimp, and 1/2 lb sea scallops
- 1/2 c dry white wine
- 1 lemon
- Fresh pasta of your choice (I used whole wheat linguine)
Let’s get started…
- If you are using a lobster, cook it first.
- Add about 2″ water to a large stock pot. Then heavily salt it and bring to a boil.
- Place the live lobster in the pot and cover. You’ll steam a 2-lb lobster for about 20-22 minutes, after the water comes back up to a boil. The shell will be a nice, bright red.
- Remove the lobster from the boiling water and place in an ice water bath. This stop the lobster from cooking more…nothing’s worse than chewy, overcooked lobster!
- Once the lobster is cool, crack it open to get the meat out. It can be a bit messy, but grab a friend and have some fun! If you’ve never done it before, check out http://video.about.com/homecooking/How-to-Eat-Lobster.htm. Don’t worry if you don’t have the shears or cracker…we used a hammer and our hands (see above)!
- Prepare your other ingredients. Chop the onion and dice the garlic. Remove the shell on the shrimp and cut the scallops in half (if desired). Chop the asparagus. Cut the lemon in half and squeeze the juice into a small bowl or cup.
- Heat the olive oil in a large, heavy skillet over medium heat. Add the onion and garlic. Stir frequently until they soften and begin to brown. Add salt and pepper to taste and mix well.
- In a large pot, bring salted water to a boil for the pasta. Cook pasta as directed. Drain.
- To the onion and garlic mixture, add the diced tomatoes with their juice, the asparagus and the capers.
- Add the shrimp, scallops, and white wine to the sauce. Cook through until the shrimp are pink. Toss in the lobster and lemon juice.
- Combine the drained pasta with the sauce. Serve hot!
I added a Caesar salad and some garlic toasts to the round out the meal, plus some grated Parmesan in case anyone wanted it for the pasta! Delicious!