Enjoy my Sicilian Style Seafood on your table tonight!
One of the great joys of life for me is cooking. I love to mix up flavors, textures and add the unexpected to dishes whenever I can. That doesn’t I still don’t enjoy the classics, but every now and then I like to change it up a bit.
The one thing I miss about my restaurant days is having all of those ingredients at my fingertips. All prepped, cut, and ready to go…… My sauces sitting on the back of the range and those special ingredients that I had for the night.
One of the greatest lessons Mama Jeanette taught me was to listen to the food. She would tell me “sonny boy, the food will tell you what it wants if you just listen”, and she was right. In my restaurant days, mixing ingredients had been my gift I, simply knowing without knowing what to add to make each creation a memorable experience. And when I had so many things to choose from sometimes those meals dishes became events.
Being at the shore everyone loved seafood, and broiled combos, lobsters and shrimp were always big sellers. What I tried to do was change the way my customers thought of seafood, and began serving it with different combinations of flavors and ingredients.
One of my favorite ingredients to use as a base is quick-fried eggplant. Tender and oh so flavorful, eggplant found itself under a number of different sauces and a variety of seafood.
What do I need to make Sicilian Style Seafood?
Let’s start by gathering the ingredients we need to make a Sicilian Style Seafood. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
Let’s start by prepping the eggplant.
- Coat eggplant in flour seasoned with sea salt and black pepper
- Dip the floured eggplant into an egg wash
- Coat the egg-washed eggplant cutlet into the seasoned breadcrumbs, completely coating the eggplant
- Repeat the process until the eggplant is breaded
Saute the breaded eggplant cutlets until golden brown.
With the eggplant prepped we can now get started on the sauce and seafood. Start by sauteing the peppers, onions and mushrooms in a little olive oil. Then adding in the shrimp and scallops to the pan. Cook the seafood till almost done and remove the shrimp and scallops from the pan.
After removing the shrimp and scallops from the saute pan, add the garlic, olives, basil, and seasoning. Add additional olive oil if needed.
Add the tomato sauce and grated Romano cheese to the pan and let the sauce simmer for 5 minutes. When the sauce is ready add the shrimp and scallops to the pan and continue simmering for another 3-4 minutes.
Serve the Sicilian Style Seafood over a quick-fried eggplant plank and linguine.
If you enjoyed this recipe you may also like these:
- Chicken Parm and Chicken Neopolitan
- Chicken Sorrento
- Seafood Riviera
- Pan Seared Scallops with Linguine al Pesto