Forget turkey or ham — at the Scottos' Christmas Eve table, fish take center stage. The family members behind the Fresco by Scotto restaurant in New York City share their traditional Christmas Eve recipes.
Recipe: Marinated seafood salad (on this page) Recipe: Tagliolini with lobster “fra diavolo” (on this page) Recipe: Christmas napoleon (on this page) Recipe: Pan-roasted branzino piccata (on this page)
In a large pot, place the white wine, peppercorns, garlic cloves, bay leaves, 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 cod and simmer for 5 minutes, or until tender. Remove cod from liquid, place in covered bowl and refrigerate.
Bring the liquid to a simmer again, add the shrimp, calamari, and mussels. Cook for
3 minutes, or until the shrimp turn pink, then remove seafood from liquid, place in covered bowl and refrigerate.
Using the same water, parboil the carrots, onions, and celery for 1 minute. Drain and cool the vegetables.
For vinaigrette:
In a small bowl, combine the olive oil, red wine, chopped garlic, and parsley.
Once the seafood is chilled, place in large bowl and add the vegetables, orange segments, and orange juice. Dress with the prepared vinaigrette, re-season with salt and pepper, and serve.
8 servings
Bring large pot of water to a boil with 2 tablespoons salt. Crack lobster shells and remove meat. Cut tails into ½-inch chunks and claws into thirds; set aside.
In a large saute pan, heat the extra-virgin olive oil until smoking. Add garlic and shallots, toast until lightly brown. Add fresh chopped tomatoes and tomato sauce, turn heat down to a simmer and cook for 20 minutes, then add red pepper flakes and white wine.
Begin to cook pasta, and then add lobster meat, fresh herbs and scallions to sauce. Season with salt and pepper.
Drain pasta but do not rinse. Place pasta in a large serving bowl, add sauce, toss and serve immediately.
6 servings
In a large bowl, stir together the ricotta, sugar, vanilla extract, lemon and orange zests, and chocolate chips until well combined.
Brush warm butter evenly across a sheet of filo dough, then sprinkle generously with powdered sugar. Place another sheet on top, pressing down firmly with your hands to push the two filo sheets together. Repeat until you have 4 sheets, then cut into 4 x 4-inch squares.
Place filo squares side by side but not overlapping on an inverted cookie sheet pan, bottom facing up, then cover with another inverted cookie pan. Bake in 350° F oven until golden brown. Remove carefully with a spatula and set aside to cool.
Assemble napoleon:
Place filo squares on plate, top with cannoli cream and fresh strawberries.
Place a dollop of cannoli cream on top of strawberries, then another pastry sheet.
Dust with powdered sugar and serve with your favorite chocolate sauce.
6 servings
Heat olive oil in large nonstick skillet over medium to high heat. Season fish filets with salt and pepper and dust with flour. Add filets to hot skillet and saute until golden brown on both sides or 2 minutes per side. Remove filets from pan and transfer to large serving platter.
Add butter, capers and shallots to the hot pan, then add lemon juice and white wine. Cook for 1 minute, then season with salt and pepper. Bring mixture to a boil, whisking up any brown bits left in the pan.
Reduce heat and simmer sauce until slightly thickened. Add fresh chopped parsley to sauce and pour over warm fish filets; serve immediately.
6 servings
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