Saturday, February 9, 2019

Seafood Primavera

Image result for Neptune's restaurant Siesta Key 

I can only guess that at some point during my parents travels they were in Siesta Key, Florida and there was a restaurant called Neptune's, because this recipe has written at the top "Neptunes" and Hi-Ho always gave credit where credit is due. With further sleuthing I found this information, "Opened in 1990, Neptune’s introduced outside dining and music to the key, and it remained a local favorite until closing in July 1996." at THIS website. Without further ado, here is the recipe from Neptune's that Hiho clearly loved.
This recipe serves 6-8, but Hiho did note "x2" so she either doubled it for a party to serve 12 to 16, or well... you do the math! :)

3 cups heavy cream
1 and 1/2 cup strong chicken broth
2 teaspoons minced garlic
8 oz. Parmesan cheese
4 egg yolks
2 lbs cooked linguine, cut to 1/2 to 1/3"
1 and 1/2 heads broccoli
3 large carrots
1 Bermuda onion
1 red pepper
1/2 lb crab meat
1 lb shrimp
1 lb scallops
2 cups white wine
Juice of 2 lemons
1/4 lb butter

  1. In a large saucepan, heat first three ingredients, until reduced by 1/3. 
  2. Add Parmesan slowly until thoroughly blended. 
  3. Remove from heat and stir in egg yolks quickly. 
  4. Mix sauce with linguini and keep warm. 
  5. Julienne the vegetables and poach with seafood in white wine and lemon juice, stirring occasionally to ensure even cooking. 
  6. Remove from heat and slowly incorporate butter 1 oz at a time. 
  7. Serve over linguini.

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