RECIPE: Roundabout Market's Seafood Omelette

By: Anne Cutler Email
By: Anne Cutler Email

Seafood Omelette
Makes two servings


1 T Butter
1 T Shallots
¼ cup Diced Asparagus
3 oz. Sea Scallops
3 oz. Rock Shrimp
2 oz. Cream
2 oz. Clam Juice
Zest ½ lemon
1 T Mascarpone cheese
¼ Diced Tomato
Splash of White Wine



1. Melt butter and Sweat Shallots one minute. Add seafood and asparagus
2. Add clam juice and cream ?reduce by 1/2
3. Zest lemon and add mascarpone


1. Whip 6 eggs
2. Make two omelets and add diced seafood into omelets
3. Serve with Fresh fruit

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