Zuppetta del Doge Di Venezia

• 2 tablespoons olive oil
• 1 green onion, diced crosswise
• 2 cloves garlic, peeled and diced
• Pinch of fresh rosemary
• 2 ripe tomatoes, chopped
• 1/2 cup clam juice
• 2 tablespoons olive oil
• 1 green onion, diced crosswise
• 2 cloves garlic, peeled and chopped
• 4 sea scallops
• 1 raw lobster tail, shelled
• 2 raw lobster claws, shelled
• 2 tablespoons white wine
• Pinch black pepper
• 4 to 6 medium-thick asparagus spears -- tips with 1 inch of stalk
• 2 4-inch pieces of king crab leg in the shell
• 2 slices Italian bread, oiled, garlicked and toasted
• Sprinkle of chopped parsley

1. To make the broth, heat the oil in a medium saucepan over medium heat and saute the green onion, garlic and rosemary for 1 minute.
2. Add the tomatoes and saute 1 minute.
3. Add the clam juice, and simmer for 5 minutes.
4. Puree through a food mill and set aside.
5. To prepare the seafood, in the oil in a large skillet over medium heat, saute the green onion and garlic for 30 seconds, add the scallops and lobster and cook for 3 minutes or until cooked through.
6. Add the wine and the pepper and sizzle a moment; then add the asparagus.
7. Cook for 2 minutes.
8. Add the crab and tomato broth, heat to boiling and simmer for 5 minutes.
9. 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.
10. Add the broth, sprinkle with parsley and arrange the crab leg at an angle on the rim of the plate.

olive oil, green onion, garlic, rosemary, tomatoes, clam juice, olive oil, green onion, garlic, scallops, lobster, lobster claws, white wine, black pepper, stalk, crab, italian bread, parsley

Taken from cooking.nytimes.com/recipes/11145 (may not work)