Description Edit

This recipe comes from Montréal, Québec

Ingredients Edit

Directions Edit

  1. Heat broiler.
  2. In a medium saucepan, melt 3 tablespoons of the butter over medium-high heat.
  3. Add carrot, celery, onion and potato.
  4. Saute 5 minutes, until onion is softened.
  5. Stir in flour.
  6. Pour in clam juice, cream, wine, salt and pepper.
  7. Bring to a simmer.
  8. Simmer 13 to 15 minutes, until vegetables are just tender.
  9. Stir in scallops and shrimp.
  10. Cook 4 minutes, stirring occasionally until seafood is cooked through.
  11. Meanwhile, combine bread, basil and a pinch of salt in a food processor.
  12. Pulse until bread crumbs are formed.
  13. Melt remaining 2 tablespoons butter, and toss with bread crumbs until moist.
  14. Divide seafood mixture between four 12-ounce ovenproof dishes.
  15. Top with bread crumbs; broil 2 minutes until browned.

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