Seafood in Tomato Sauce
We live near the Chesapeake Bay and reap its bountiful seafood harvest. I serve this to company often and receive rave reviews nearly every time. I hope you'll enjoy it as much as my family does.
We live near the Chesapeake Bay and reap its bountiful seafood harvest. I serve this to company often and receive rave reviews nearly every time. I hope you'll enjoy it as much as my family does.
- 1 clove garlic minced
- 1 teaspoon sugar
- 1 teaspoon dried thyme
- 3/4 cup shredded parmesan cheese
- salt and pepper to taste
- 1-1/2 teaspoons dried oregano
- 1-3/4 cups fresh mushrooms sliced
- 3 tablespoons canola oil divided
- 14 1/2 ounces diced tomatoes drained
- 1/2 pound lump crabmeat or imitation crabmeat
- 1/2 pound bay scallops
- 1/2 pound uncooked small shrimp peeled and deveined
- 1 cup cooked long grain rice
- Carbohydrate 22.20778223251 g
- Cholesterol 175.227234125 mg
- Fat 16.893870916975 g
- Fiber 2.10172930084906 g
- Protein 44.57571089689 g
- Saturated Fat 3.782332258759 g
- Serving Size 1 1 (388g)
- Sodium 1458.95708887438 mg
- Sugar 20.1060529316609 g
- Trans Fat 1.01620431835525 g
- Calories 424 calories
Step-by-step
- In a large saucepan, saute mushrooms and garlic in 1 tablespoon oil for 3-4 minutes.
- Add the tomatoes, oregano, sugar, thyme, salt and pepper.
- Bring to a boil.
- Reduce heat; cook and simmer for 30 minutes.
- Uncover; cook 10 minutes longer.
- Remove from the heat; stir in crab.
- Meanwhile, in a large skillet, cook scallops and shrimp in remaining oil until shrimp are pink and scallops are opaque.
- Divide rice among four individual baking dishes.
- Top with shrimp and scallops.
- Spoon tomato mixture over rice and sprinkle with Parmesan cheese.
- Bake at 350° for 10 minutes or until heated through and cheese is melted.
Managing the Searing Window
The ingredient list fails to mention the thermal threshold required when introducing bay scallops and small shrimp to hot oil in a skillet. Because shellfish proteins toughen when exposed to excessive heat, monitor the pan closely until the shrimp turn opaque pink and the scallops reach an internal firmness that yields slightly to pressure without feeling rubbery. Cooking these proteins separately from the tomato sauce prevents them from overcooking while the sauce develops its deeper flavors during its initial thirty-minute simmer.
Balancing Moisture in the Sauce
Drain the canned diced tomatoes thoroughly in a colander before they hit the saucepan, otherwise excess liquid will dilute the concentration of the herbs and extend the final reduction time past the standard forty minutes total. A pinch of sugar included in the base offsets the natural acidity of the tomatoes without rendering the sauce overly sweet. Uncovering the saucepan for the final ten minutes of simmering allows steam to escape so the mixture thickens sufficiently to coat the spoon.
Thermal Assembly and Finishing
Layering the components into four individual baking dishes requires precise temperature control to ensure the pre-cooked rice does not dry out while the Parmesan cheese melts on top. Place the assembled dishes into a 350-degree oven for exactly ten minutes, watching for the cheese to form a bubbling, golden crust that signals the entire dish is heated through. Pair this preparation with a crisp, high-acid white wine like Sauvignon Blanc to cut through the richness of the shellfish and the melted cheese.
