The Scottos serve up an Italian seafood feast for Christmas Eve

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:

For marinade:1. In a large pot, place the white wine, peppercorns, garlic cloves, lemon juice, and 3 quarts of water. Bring the liquid to a boil over high heat then lower the heat so that the liquid is at a simmer. Add the lobster and shrimp and simmer for 5 minutes, or until tender, remove and set aside. In the same pot, add calamari and cod to the liquid, cook 3 to 4 minutes over a low simmer, then remove. 2. Place seafood in covered bowl and refrigerate for 2 to 3 hours. 3. Combine chilled seafood, julienned vegetables, and citrus vinaigrette; gently toss. Season with salt and pepper to taste. Garnish with orange segments and serve. For citrus vinaigrette:1. In a large bowl, whisk together the olive oil, lemon and orange juices, garlic, and parsley then add the orange segments.

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:

1. In a sauté pan over medium heat, cook the shallot, garlic, zucchini and yellow squash in the olive oil until vegetables are soft. Add the shrimp and sauté for 2 to 3 minutes, or until the shrimp is pink. 2. Deglaze the pan with the white wine. Add 1½ cups clam juice, butter, cooked pasta, and toss. If it seems dry, feel free to add more clam juice. 3. Fold in crabmeat, top with toasted breadcrumbs, red pepper flakes, fresh basil and serve.

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:

1. In a large sauté pan over medium heat, sauté the carrot, onion, celery, leek, fennel, and tomatoes in ½ cup olive oil. Add the red pepper and oregano. 2. Add the white wine and reduce to half over medium heat. Add the clam juice and cook over medium to low heat for 15 to 25 minutes. Season with salt and pepper. 3. In a large pot over low heat, sauté the garlic in ½ cup olive oil for 2 minutes, or until golden brown. Pan sear the fish and seafood at the same time and sauté for 2 minutes until golden brown on each side. Add the sauce and beans, and cook for about 15 minutes over low heat. Add extra clam juice if necessary if it seems too dense. Garnish with basil and serve.

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:

1. Combine ricotta, mascarpone, sugar, vanilla; lemon and orange zests; beat until smooth. Stir in chocolate chips. 2. After filling the cannoli shells, dip the ends in chopped pistachios nuts, and dust the top of the cannolis with confectioners' sugar.

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