The Capt’n Galleys is a weekly cooking show featuring Capt’n Kenny, cook and creator of the Capt’n Kenny’s Fresh Food Truck from Nova Scotia, Canada.
In this episode, Capt’n Kenny shows how to make a Spanish inspired recipe, Scallops, Shrimp and Mussels on Saffron Mashed Potatoes and Parmesan Crips, in detail and with graphic explanations.
Scallops, Shrimp and Mussels on Saffron Mashed Potatoes and
Parmesan Crisps.
Ingredients:
Saffron Mashed Potatoes
1 ½ Lbs of Yukon Gold Potatoes
¼ Cup of Whipping Cream (35%)
1 tsp of Saffron Threads
¼ Cup of Butter
Salt and Freshly Ground Pepper
Seafood
1 Lb Mussels
12 Large Shrimp
12 Large Scallops
2 Tbsp Butter
1 Tbsp Chopped Coriander (Cilantro)
2 tbsp Olive Oil (Avocado Oil works great too)
3 Leeks (only white part) thinly sliced
1 Heaping tsp of Chopped Garlic
1 tbsp of your favorite hot pepper
½ cup White Wine
1 cup of Lobster and Seafood Broth
¼ tsp Smoked Spanish Paprika
Salt and Freshly Ground Pepper
Crisps
Grated Parmesan cheese
Thinly sliced Yukon Gold
Olive Oil
Salt and Freshly ground Pepper
Instructions
Make mashed potatoes by peeling and cutting the potatoes into small cubes, then boiling them until they are tender. About 15 minutes. Drain potatoes and mash with butter. In a separate pot add the whipping cream and bring it to a boil. Mix in the saffron threads and turn off the heat. Set aside for 10 minutes. After the 10 minutes, add the saffron and cream to the mashed potatoes and season with salt and pepper. Set aside.
Pre-heat the over to 400 degrees F. On a baking sheet with parchment paper, distribute two tbsp of Parmesan cheese to form each crisp. Bake for 3 to 5 minutes until bubbling.
Thinly slice 1 potato and mix with Olive Oil, Salt, and Pepper. Put on a baking sheet covered with parchment paper, then cover with more parchment paper and another baking sheet. Bake in the oven for 25 minutes.
Saute Leeks for 3 minutes over medium heat. Add Chilis and sauté for 1 more minute. Add the wine and bring to a boil for 3 more minutes.
Increase the heat and add the mussels to the Leeks for 3.5 minutes until open. Take the Leeks out of the pan and set aside. Decrease the heat again and add the Shrimp and scallops for 4 minutes. Remove and set aside.
Reduce the Seafood liquid over light heat. Beat in 2 tbsp of butter and return the seafood to the pan and their juices. Season with Salt and Pepper and Plate.
Because of time constraints, some tips from the Capt’n did not make it to the video:
– Hot peppers: You can use any kind of hot peppers on the Scoville scale. However, try to remember others are eating your food and might not have a developed palate for spicy food. As with salt, you can always add spice afterward but you can not take it away from the food!
– The amount of food you are going to put on the plate will always depend on who is eating. In the case of this recipe, most restaurants will serve two scallops, two shrimp and three of four mussels. However, the Capt’n likes to add more seafood and less mashed potatoes. It all depends on your taste.
– With regards to the Spaniards and seafood mixed with meat. A lot of people would add Pancetta or bacon to this recipe. The Capt’n does not like to mix the sea with the earth. La Capitana, with her Spanish roots, loves mixing them. At the end, it is always a matter of taste, and the taste is free!
– For the Lobster broth, the Capt’n always keeps the lobster heads, the shrimp shells and adds celery, onions, peppers and green onions to make a broth that can be kept frozen if not used completely for later opportunities. Just add whatever you have and have it simmer at low heat for one hour.
Visit our blog for more detailed instructions about our recipes: kennysfresh.com/blog
Visit our website: kennysfresh.com
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Follow us on Tweeter: @CaptnKennysFr
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Capt’n Kenny’s Fresh is not affiliated in any way to Jost Wines, other than as a customer.
Music: “Simmer Me Blue” and “Dog Suite Part II” from the album “Culture Shock” by Arnaly & Ken (Socan) available on iTunes.
“Llevatelo (enhanced version)” and “Llevatelo” from the album “Reload” by José Duque. Available on iTunes.
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