Digby Scallops And Clams Sauteed In Canadian Whiskey

• Tomato Salsa
• 1 medium tomatoes, peeled, seeded and diced
• 2 tablespoons olive oil
• 3 tablespoons chives
• salt
• pepper
• Scallops and Clams
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 garlic cloves, minced
• 2 small leeks, chopped
• 15 scallops
• 20 clams, shucked, strain and reserve juices or 20 fish stock
• 2 cups chanterelle mushrooms
• 1/4 cup whiskey (Canadian whisky )
• 1/4 cup white wine
• 3 tablespoons creme fraiche
• salt
• fresh black pepper

1. Tomato Salsa:
2. In a bowl, mix all the ingredients together, set aside.
3. Scallops and Clams:
4. In a large pot with half of the butter and olive oil, cook garlic until golden.
5. Add the leeks and mushrooms, saute for 2-5 minutes, season with black pepper.
6. Pour in whiskey, flambe. Add white wine and clam juices or fish stock. Reduce to half.
7. Heat a heavy bottom skillet. Add the remaining butter and olive oil.
8. Season the scallops with salt. Sear the scallops, set aside.
9. Place the clams in the pot. When the liquid has returned to a boil, remove from heat.
10. Stir in creme fraiche.
11. Assembly.
12. To plate, serve 3 scallops, 4 clams per person. Garnish with tomato salsa. Warm crusty bread is a delicious accompaniment for soaking up the juices!

tomato salsa, tomatoes, olive oil, chives, salt, pepper, olive oil, butter, garlic, leeks, scallops, fish, chanterelle mushrooms, whiskey, white wine, creme fraiche, salt, fresh black pepper

Taken from www.food.com/recipe/digby-scallops-and-clams-sauteed-in-canadian-whiskey-310326 (may not work)