Seafood Locicero

This sophisticated Seafood Locicero combines tender mussels, clams, shrimp, and scallops with a unique twist: savory cappellini "pancakes" and a vibrant ginger-pepper sauce brightened by sweet kiwi puree. The dish balances the briny richness of the seafood with the tangy heat of the sauce and the earthy sweetness of the fruit reduction. The pasta pancakes, made from cooked cappellini bound with cheese and herbs, provide a hearty, textural base that soaks up the flavorful juices. It is an impressive yet approachable dinner perfect for date nights or special gatherings. The combination of sweet, spicy, and savory elements creates a memorable dining experience that feels both international and home-style. Serve this dish to showcase your culinary creativity with fresh, high-quality seafood and bold flavor pairings.

Cooking Method: Baking, Grilling, Sautéing

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 4

Calories: 1230.3

Description

This sophisticated Seafood Locicero combines tender mussels, clams, shrimp, and scallops with a unique twist: savory cappellini "pancakes" and a vibrant ginger-pepper sauce brightened by sweet kiwi puree. The dish balances the briny richness of the seafood with the tangy heat of the sauce and the earthy sweetness of the fruit reduction. The pasta pancakes, made from cooked cappellini bound with cheese and herbs, provide a hearty, textural base that soaks up the flavorful juices. It is an impressive yet approachable dinner perfect for date nights or special gatherings. The combination of sweet, spicy, and savory elements creates a memorable dining experience that feels both international and home-style. Serve this dish to showcase your culinary creativity with fresh, high-quality seafood and bold flavor pairings.

Ingredients

12 Mussels
8 Clams
12 Shrimp
8 Scallops
4 Pasta Pancakes
8 ounce Ginger-pepper sauce

Directions

1
Prepare the kiwi puree by peeling and chopping 4 ripe kiwis.
2
Cook the chopped kiwi and 1/2 cup sugar over low heat until the sugar begins to break down and the fruit softens.
3
Deglaze the pan with 1/4 cup white wine and reduce slightly.
4
Add 1/4 cup water and reduce the mixture by half.
5
Puree the kiwi mixture until smooth and strain through a fine mesh sieve. Set aside.
6
Prepare the pasta pancakes by cooking 1/4 cup cappellini until just past al dente. Drain and let cool slightly.
7
In a mixing bowl, combine the cooked cappellini with 2 oz fresh basil, 1 oz chopped green onion, 1/2 oz pimentos, 1/2 oz dried anise, 4 eggs, 4 oz grated Parmesan cheese, 4 oz bread crumbs, and salt and pepper to taste.
8
Mix thoroughly until the ingredients bind together; add more bread crumbs if the mixture is too wet.
9
Press the mixture evenly into a lightly oiled 9-inch pie pan.
10
Freeze the pressed mixture until firm, about 1-2 hours.
11
Remove the frozen disk from the pan and cut into 4 equal wedges.
12
Make the ginger-pepper sauce by reducing 2 1/2 cups rich veal demi-glace or beef broth by half in a saucepan.
13
In a separate pan, saut 4 oz chopped yellow, green, and red peppers with 1 oz chopped ginger root and 1/4 cup light brown sugar.
14
Deglaze the pepper mixture with 1/2 cup Marsala wine and reduce until almost all liquid has evaporated.
15
Add the reduced demi-glace to the pepper mixture and reduce by half again.
16
Stir in 1 oz soy sauce and the juice of 1 lemon. Blend in the prepared kiwi puree. Adjust seasoning and keep warm.
17
Marinate the shrimp and scallops in a mixture of 1/2 cup white wine and 1/4 cup lemon juice for 1 hour before serving.
18
Poach the mussels and clams in white wine until they open; discard any that do not open.
19
Grill or saut the marinated shrimp and scallops until just cooked through.
20
Saut the pasta pancake wedges in a skillet until golden brown on one side.
21
Flip the pancakes and bake in a 350F (177C) oven for 5 minutes to crisp the other side.
22
To serve, place a generous amount of ginger-pepper sauce on half of each plate.
23
Garnish with a pasta pancake wedge, then arrange the poached mussels, clams, and grilled shrimp and scallops on top.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1230.3kcal

% Daily Value *
Total Fat 18.8g29%
Saturated Fat 3.6g18%
Cholesterol 278.4mg93%
Sodium 2872.3mg120%
Total Carbohydrate 180.1g61%
Dietary Fiber 51.8g208%
Sugars 19.8g
Protein 122.6g246%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure all mussels and clams have opened after cooking; discard any that remain closed as they may be unsafe to eat.

The pasta pancakes can be prepared up to a day in advance and frozen until ready to cook.

If veal demi-glace is unavailable, a high-quality beef or chicken broth reduced with a bit of soy sauce and butter can provide a similar richness.

Kiwi contains enzymes that can break down proteins; do not marinate seafood in pure kiwi juice for extended periods as it may make the texture mushy. The cooked puree in the sauce is safe.

For a milder sauce, reduce the amount of ginger and use only green peppers.

Keywords: seafood, shrimp, scallops, mussels, clams, ginger-pepper sauce, kiwi puree, pasta pancakes, cappellini, international cuisine, dinner party, savory, spicy, fruit reduction, shellfish, umami, special occasion, chef recipe, locicero

Read it online: https://www.chefs-mate.com/recipe/seafood-locicero/