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Ingredients

• 2 tbsp olive oil
• 50 g butter
• 2 clove garlic, peeled and finely chopped
• 2 small leeks, thinly sliced
• 250 g chanterelle mushrooms, arefully cleaned
• 50 ml Canadian whiskey
• 50 ml dry white wine
• 15 scallops, trimmed
• 20 clams, shucked, juices reserved
• 3 tbsp crme frache
• salt, and freshly ground black pepper

• 1 tomato, peeled, deseeded and diced
• 2 tbsp olive oil
• 3 tbsp chives, snipped
• salt, and freshly ground black pepper
• pinch of sugar

Description

Danny Boome's Canadian-inspired Seafood Recipe Teams Scallops And Clams With Wild Mushrooms And Fresh Tomato Salsa, For A Simple Yet Impressive Dinner Party Dish

UK TV