Aloha Seafood Medley with Mandarin Orange Cream
Ingredients:
1 - 10 oz portion of Harvest of the Sea - Calabasas Seafood Medley
1 cup chicken stock
1/2 bunch asparagus tips
1 ear fresh corn
1 cup bucatini pasta
1/2 bunch Italian pasta
1/4 cup grated Parmesan cheese
1 French baguette
2 tbsp. unsalted butter
1 bulb fennel
4 vine ripe tomatoes quartered
1/2 yellow onion sliced
2 oz. peeled garlic cloves
1 tbsp. dry Italian seasoning
1/2 cup olive oil
1/2 cup balsamic vinegar
1/8 cup sea salt
1/8 cup sugar
1 tbsp. black pepper
8 oz. vegetable juice
1/2 cup fresh basil
MANDARIN CREAM SAUCE
Slice one mandarin orange in half. Char on a grill or sear in a hot skillet until it's caramelized; set aside. Slice 1/2 a yellow onion into thin strips. Take another mandarin orange, remove the peel and remove any white (or pith) from the peel. Julienne half of the peel into thin strips for garnish. Cut the flesh of the mandarin into small pieces. Next, heat skillet then add 1tbsp of olive oil, onions, garlic, fresh thyme. Cook until onions are clear then add white wine and cut mandarin pieces. Reduce liquid by half then add heavy cream. Bring to a boil then bring to a low simmer. Strain sauce through a fine mesh strainer into a smaller sauce pot. Gradually add small amounts of the 4 ounces of butter to the sauce with a wire whisk. Re-season with salt & pepper. Keep warm.
BUCATINI PASTA
Cook in boiling salted water, strain and add 1 tsp of olive oil to pasta to help keep it from sticking together.
SEAFOOD MEDLEY
In a hot skillet, add 1 tbsp. olive oil & 1 Tbsp. Butter then add Seafood Medley to the skillet. Cook seafood until shrimp starts turning white with slight pinkish hue. Next, add Seafood Medley to mandarin cream sauce. Cut asparagus into small pieces. Cook for 1-2 minutes more.
PLATING
Place pasta down first then add Seafood Medley and sauce over top. Garnish with caramelized mandarin, chopped Italian parsley & oranges zest strips. Enjoy.