MCFC Seafood Feast

Shrimp, octopus, uni puree, clams, mussels, and scallops.

by Chef Mikel Anthony

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This recipe is part of the Chef’s Roll Test Kitchen, in partnership with McCormick for Chefs.

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Octopus

INGREDIENTS

• 1 ea. Octopus
• 1 ea. McCormick Culinary® Bay Leaves
• 1 ea. Lemon, sliced
• 1 ea. Orange
• 1 ea. Onion

METHOD

1. Slice onion and citrus. Put in pot with McCormick Culinary® Bay Leaves and water. Boil.
2. Remove head and beak from octopus.
3. Place in cooking liquid. Boil until tender for approximately 45 min.

Scallops, Shrimp, Clams, Mussels, Uni Puree:

INGREDIENTS

• 1 cup Scallops
• 1 cup Shrimp
• 1 cup Clams
• 1 cup Mussels
• 2 tbsp. Uni puree
• 1 tbsp. OLD BAY® Seasoning
• 1 box Spaghetti pasta
• 1 ½ tbsp. Butter
• 1 tsp. McCormick Culinary® Tarragon Leaves, chopped

METHOD

1. Sear scallops and shrimp, add cooked octopus tentacles and season with OLD BAY® Seasoning.
2. Remove and add mussels and clams.
3. Sauté for 1 minute to bring up heat and deglaze with octopus stock. Remove.
4. Add pasta, butter, uni puree, and toss.
5. Reserve for use.
6. Plate and garnish with chopped McCormick Culinary® Tarragon Leaves.

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