Ingredients
- 2 pounds conch meat
- 2 cups buttermilk
- 1 tablespoon Cajun spice
- 2 tablespoons all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 tablespoons grapeseed oil, divided
- 3 tablespoons minced olives
- 1 tablespoon minced garlic
- 2 tablespoons seeded and diced tomato
- 1 tablespoon whole capers
- 1 teaspoon minced thyme leaves
- 2 tablespoons white wine
- 1/2 cup chicken stock
- 2 teaspoons freshly chopped basil leaves
- 1 lemon, juiced
- 2 teaspoons chopped parsley leaves
- 4 tablespoons butter, cut into cubes, room temperature
- Warmed bread, for serving
Description
Food Network Invites You To Try This Conch Scaloppini Recipe From Robert Irvine.
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