This delicious recipe perfect for summer and is created with scallops, mussels, calamari and sea bass.
Heat a large pot to medium heat and add the oil, garlic, shallots and sauté.
Add a seafood items and sauté lightly, deglaze with a little white wine and season with salt & white pepper.
Finish with parsley.
For each seafood item use this step to cook and then rapidly cool.
Combine all the seafood items.
Slice the Baguettes on a bias to create a 6 “ inch slice. 1.5” width.
Brush the Basil pesto over the Bread slices.
Place the bread on a sheet pan and bake at 350f until golden brown and crispy.
Nutritional analysis per serving (18 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Try this gorgeous recipe in person aboard The Celebrity Solstice at specialty restaurant, Tuscan Grille. For more information, visit www.celebritycruises.com.au.
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