Chef Adam’s Cioppino Recipe

18 ea  Mussels
5 ea  Scallops
2 ea  Shrimp, peeled and de-veined,
1 ea  Scallions, sliced thin
1 T  Garlic, minced
¼ cup  White wine
3 T   Olive Oil
½ cup  *Red Pepper Sauce
2 cups  Fettuccine, Cooked
½ each  Avocado, Diced
3 slices  Ciabatta Bread , Toasted

Instructions- Saute garlic in wine and olive oil over medium heat until aromatic.  Add Shrimp, Scallops, and Mussels, and cook for 3 minutes.  Add Red Pepper Sauce and cook for 2 minutes until simmering.  Place over Fettuccine, Garnish with Ciabatta and Avocado.

*Roasted Red Pepper Tomato Sauce

1 ea  Roasted Red Pepper, Peeled and Seeded
2 ea  Vine Ripened Tomato
1 T  Garlic, minced
¼ cup  Diced Onion
3 T  Hot Sauce
1 T  Olive Oil
½ cup  Chicken Stock/Broth
1 T  Corn Starch
1 T   Water

Instructions- Saute onions and garlic in olive oil.  Add all ingredients, bring mixture to a boil, and then puree.  Keep warm for later use.