The Scottos serve up an Italian seafood feast for Christmas Eve

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Scottos share Italian family feast for Christmas Eve

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For the great Italian Christmas tradition of the Night of Seven Fishes, the Scottos serve up a delectable holiday seafood meal.

Marinated seafood salad
Servings:

8 servings

Ingredients

  • For marinade

    • 2 cups white wine
    • 11/2 tablespoons black peppercorns
    • 3 garlic cloves, cleaned, diced fine
    • Juice of 1 lemon
    • 3 quarts water
    • 1 pound lobster meat, cut large dice (optional pre packaged cooked lobster meat)
    • 1 pound medium size shrimp, cleaned and deveined, cut large dice
    • 1 pound calamari, cleaned and cut into rings
    • 2 pounds fresh cod filets, cut into 2 x 2-inch squares
    • 1/2 cup julienned carrots
    • 1/2 cup julienned onions
    • 1/2 cup julienned celery
    • Salt and pepper to taste
  • For citrus vinaigrette

    • 2 cups extra virgin olive oil, plus additional for garnish
    • 1 cup lemon juice
    • 1 cup pulp free orange juice
    • 1/2 cup chopped garlic
    • 1/2 cup chopped fresh flat leaf parsley
    • 4 oranges, pith and peel removed, segmented

Preparation

Baking Directions:

Tagliolini with rock shrimp, crab, zucchini, yellow squash, and toasted bread crumbs
Servings:

4 to 6 servings

Ingredients

    • 6 tablespoons extra virgin olive oil
    • 1/2 tablespoon chopped shallot
    • 1 tablespoon chopped garlic
    • 1 zucchini, skin on, cut julienne
    • 1 yellow squash, skin on, cut julienne
    • 1/2 pound Rock shrimp, cleaned and diced
    • 1 cup white wine
    • 2 cups clam juice
    • 1/2 stick butter
    • 1 pound Tagliolini pasta, cooked according to package directions until al dente
    • 1/2 pound jumbo lump crabmeat
    • 4 tablespoons toasted breadcrumbs (prepare your own or purchase breadcrumbs)
    • 1/2 teaspoon red pepper flakes
    • 1/2 cup fresh basil
    • Salt and pepper to taste

Preparation

Baking Directions:

Zuppa di Pesce
Servings:

6 servings

Ingredients

    • 1 carrot, finely diced
    • 1 red onion, finely diced
    • 1 stalk of celery, finely diced
    • 2 leeks, cleaned and finely diced
    • 1 fennel bulb, finely diced
    • 1 quart canned Italian plum tomatoes chopped with juice
    • 1/2 cup olive oil
    • 1 teaspoon spicy red pepper flakes
    • 1 teaspoon dry oregano
    • 1 cup white wine
    • 1 cup clam juice (1 cup extra if needed)
    • 2 tablespoons fresh garlic, chopped
    • 1 pound filet of sea bass cut in 4 pieces
    • 12 head-on shrimp peeled and cleaned
    • 20 clams (Manila)
    • 12 cleaned mussels
    • 1 pound calamari cleaned and cut in slices
    • 2 cups canned cannellini beans, rinsed and drained
    • 2 tablespoons fresh basil, chopped
    • Salt and pepper to taste

Preparation

Baking Directions:

Homemade cannoli with pistachio nuts, ctrus mascarpone cream, and chocolate chips
Servings:

18 cannoli

Ingredients

    • 21/2 cups ricotta cheese
    • 21/2 cups mascarpone
    • 1 cup powdered sugar
    • 1 tablespoon vanilla extract
    • 1 ounce freshly grated lemon zest
    • 1 ounce freshly grated orange zest
    • 1 cup chocolate chips
    • 3/4 cup pistachio nuts, coarsely chopped
    • 18 cannoli shells (store bought)
    • Confectioners' sugar for dusting

Preparation

Baking Directions:

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