Fresh from the shores of San Diego comes a royal-worthy feast inspired by Chef's Roll Test Kitchen's Chef Mikel Anthony! Octopus, Scallops, Shrimp, Clams, Mussels and a Uni Puree, taste buds will be swimming in savory flavors all season long with this top menu choice!
Ingredients
Servings 4 8 24 48 80 100 Octopus | Serves 4 1 each Octopus 2 eaches McCormick Culinary ® Bay Leaves 1 each Orange, sliced 1 each Lemon, sliced 1 each Onion, sliced 1 gallon Water 1/2 tsp McCormick Culinary ® Black Pepper, Whole 1/4 cup Kosher Salt Seafood Feast | Serves 4 1 cup Sea Scallops, tags removed 1 cup Shrimp, peeled, deveined 1 cup Clams, live 1 cup Mussels, live 1 tbsp OLD BAY® Seasoning , divided 1 pound Spaghetti 1/2 cup Butter, divided 1/2 cup Dry White Wine Garnish | Serves 4 1 tsp McCormick Culinary ® Tarragon Leaves Procedure For the Octopus In a large stock pot bring water to a boil along with the bay leaves, black peppercorns, salt and sliced oranges, lemons, and onions.
Remove head and beak from octopus and add to boiling water.
Reduce heat and simmer until tender, about 45 minutes.
For the Seafood Feast Cook off the spaghetti until al dente. In a large saute pan melt 2 Tbsp of the butter.
Sear scallops, cooked octopus, and shrimp in batches, adding more butter as needed. Season batches with 1 tsp OLD BAY a piece. Remove seafood and add mussels, clams, and white wine. Cover and steam until shellfish have opened.
Remove mussels and clams and reduce remaining liquid by half. Reduce heat to low and stir in remaining butter and OLD BAY. For Plating & Garnish Toss spaghetti, butter wine reduction, and seafood together. Plate and garnish with McCormick Tarragon Leaves. Chef's Tip! Pasta can be cooked ahead of time and held cold, covered, until service, then re-warmed.
Recipe type: Entrees Cuisine: North American 
