Seafood Diablo

By KBJR News 1

February 1, 2012 Updated Feb 1, 2012 at 9:07 AM CDT

Kitchi Gammi Pasta Diablo

2 large sea scallops
2 large white shrimp cleaned
4 blue lip mussels
4oz raw chorizo sausage
4oz calamari tentacles and cut tubes
2 pickled baby octopus
4 whole confit roma tomatoes
1 clove garlic thinly shaved
½ shallot thinly shaved
3 tablespoons white wine
3 tablespoons olive oil
½ cup beef stock
2 leaves fresh basil chiffonade
8oz pre blanched fettuccini pasta
Salt and pepper to taste

Pre heat a 10 inch sauté pan with the olive oil. When the oil is hot sear the scallops until they have a golden color on each side. Remove the scallops from the pan, setting them to the side, these will be added back to the pan later. Add the garlic, shallots, shrimp, mussels, chorizo and tomatoes to the pan, sautéing them until the chorizo and shrimp are cooked through. At this time add the white wine, beef stock, scallops, calamari and octopus to the pan. Continue cooking until the scallops are firm to the touch; then add the basil, pasta and season with salt and pepper. Let everything cook in the pan together for about two minutes, then serve in a large pasta bowl.