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

Salmon, Shrimp and Scallops poached in a Tomato Cream Broth is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Salmon, Shrimp and Scallops poached in a Tomato Cream Broth is something which I’ve loved my whole life.

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

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

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

So that is going to wrap it up with this exceptional food salmon, shrimp and scallops poached in a tomato cream broth recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!