Sausage with Lobster Shrimp and Scallops


  • 1 lb of fresh scallops
  • 1/2 lb medium shrimp, shelled, deveined
  • 1/2 lb of Italian sausage, cut into 1/2 inch pieces
  • 2 cups of fish or chicken stock
  • 1 cup heavy cream
  • kosher and fresh cracked black pepper to taste
  • 2 tbs chopped parsley
  • 1/2 onion, chopped
  • 1 stalk of celery, sliced on a bias
  • 1 tbs garlic powder
  • 2 bay leaf
  • Kosher salt and fresh cracked black pepper to taste
  • Juice of 2 lemons
  • Celery tops reserved for garnish
This is a great twist for seafood. Fresh scallops, shrimp, lobster meat along with a flaky white fish make this a wonderful stew.
  • Add the fish stock or chicken stock to a large sauce pan.
  • Add the onion, celery and bay leaf, garlic powder and simmer for 5 minutes.
  • Add the sausage and let cook for another 5 minutes.
  • Add heavy cream and whisk in well.
  • Season with salt and pepper.
  • Add the seafood and simmer for another 5 minutes or until seafood is done. Take care not to over cook.
  • Serve in bowls, garnished with celery leaves.
  • You may also serve over rice.


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