Zuppetta del Doge Di Venezia
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons olive oil
- 1green onion, diced crosswise
- 2cloves garlic, peeled and diced
- Pinch of fresh rosemary
- 2ripe tomatoes, chopped
- ½cup clam juice
- 2tablespoons olive oil
- 1green onion, diced crosswise
- 2cloves garlic, peeled and chopped
- 4sea scallops
- 1raw lobster tail, shelled
- 2raw lobster claws, shelled
- 2tablespoons white wine
- Pinch black pepper
- 4 to 6medium-thick asparagus spears -- tips with 1 inch of stalk
- 24-inch pieces of king crab leg in the shell
- 2slices Italian bread, oiled, garlicked and toasted
- Sprinkle of chopped parsley
Tomato Broth
Seafood and Garnish
Nutritional analysis per serving (2 servings)
765 calories; 31 grams fat; 5 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 14 grams sugars; 83 grams protein; 3153 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
To make the broth, heat the oil in a medium saucepan over medium heat and sauté the green onion, garlic and rosemary for 1 minute. Add the tomatoes and sauté 1 minute. Add the clam juice, and simmer for 5 minutes. Purée through a food mill and set aside.
- Step 2
To prepare the seafood, in the oil in a large skillet over medium heat, sauté the green onion and garlic for 30 seconds, add the scallops and lobster and cook for 3 minutes or until cooked through. Add the wine and the pepper and sizzle a moment; then add the asparagus. Cook for 2 minutes. Add the crab and tomato broth, heat to boiling and simmer for 5 minutes.
- Step 3
To serve, place the garlic toast in a large shallow soup bowl, top with the scallops and lobster and then place the asparagus tips to one side. Add the broth, sprinkle with parsley and arrange the crab leg at an angle on the rim of the plate.
Private Notes
Comments
ok, I used this as a method rather than a recipe. So many changes that it does not count as 'cooked'
had lobster tails and shrimp, used chicken stock instead of clam juice, and used leek instead of green onions, and the asparagus came from the freezer. Forget the king crab leg, was the Doge really getting fresh seafood from Norway?
as a method when lobster tails an shrimp are on sale and there are excellent fresh end of summer tomatoes? wow, just wow.
ok, I used this as a method rather than a recipe. So many changes that it does not count as 'cooked'
had lobster tails and shrimp, used chicken stock instead of clam juice, and used leek instead of green onions, and the asparagus came from the freezer. Forget the king crab leg, was the Doge really getting fresh seafood from Norway?
as a method when lobster tails an shrimp are on sale and there are excellent fresh end of summer tomatoes? wow, just wow.
Advertisement