Seafood Doria

Ease of preparation rating: Complex.

Yield: 4 servings.

Seafood Toppings

Ingredients:

24 manilla clams

24 bay scallops

24 medium size shrimp, peeled and deveined

2 cloves garlic, chopped

1 small white onion, chopped

2 tablespoons (30ml) olive oil

1/3 cup (80ml) white wine

Method:

Pat scallops dry.

Heat oil in a large frying pan over medium-high heat.

Add onion and garlic, cook for 1-2 minutes.

Add seafood, and sear on all sides for 3-4 minutes.

Add white wine, and cover with a lid.

Cook for 3-4 minutes, or until clam shells have opened up.

Remove seafood from pan, and set aside.

Reduce the cooking liquid by half and set aside to use for béchamel sauce.

Bechamel Sauce

Ingredients:

3 tablespoons (45ml) unsalted butter

3 tablespoons (45ml) all-purpose flour

1 ½ cups (360ml) warm milk

¼ cup (60ml) reserved seafood cooking liquid

Salt and black pepper, to taste

1 teaspoon (5ml) soy sauce

2 cups (480ml) of pre-cooked white rice

Method:

Cook rice according to package instructions, and set aside.

In a sauce pan, heat butter over medium-low heat.

Once melted, add the flour and blend until there are no more lumps.

Keep stirring to avoid burning.

Gradually add warm milk and mix well.

Season with salt and pepper.

Add reserved seafood cooking liquid and soy sauce and stir until sauce is uniform.

Cook until desired thickness, and remove from heat.

Fold in rice, and reserve for plating

Seafood Doria

Ingredients:

½ tablespoon (8ml) butter

½ cup (120ml) parmesan cheese

½ cup (120ml) panko bread crumbs

Bechamel Sauce

Seafood Garnish

Method:

Preheat oven to High Broil.

Grease gratin dishes with butter.

Mix the béchamel with the seafood in a large mixing bowl.

Add seafood and sauce mixture to the gratin dishes. Make sure each one gets an equal amount.

Sprinkle each dish with a proper amount of parmesan and panko.

Place gratin dishes in the oven for 3 minutes, or until the surface is golden brown.

Remove from the oven and serve immediately.