- 6 scallops (with shell)
- 12 Clams
- 16 Shrimp (ready to cook)
- 2 tablespoons Lemon juice
- freshly ground Pepper
- 2 tablespoons Clarified butter
- 2 tablespoons Olive oil
- 50 milliliters White wine
- 2 tablespoons chopped Parsley
- 1 big red Bell pepper
- ½ bunch Scallions
Rinse the scallops under running water, run a small knife on the shell along the edge and sever the sphincter. Remove the lid of the scallop and loosen the meat with the knife. Take out the white flesh and orange red roe (corail) from the grey edges. Rinse the scallop meat thoroughly several times. Cut the meat from the corail.
Cut the scallop meat crosswise in half, sprinkle with lemon juice, and season lightly with salt and pepper.
Rinse the clams thoroughly.
Rinse the bell pepper, cut in half, remove seeds and ribs, and cut into strips.
Rinse, trim and cut the scallions diagonally into rings.
Heat 2 tablespoons oil in a large pan and saute bell pepper and clams. Pour in the white wine and simmer covered for 5 minutes. Add the scallions and cook for another 4 minutes Season with salt and pepper, stir in the parsley, and season with salt and pepper.
Heat butter in a pan and fry the shrimps and scallop meat (in portions) on each side for 1-2 minutes. Mix the fried shrimps and scallop meat into the clams pan, and serve on plates.