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In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, Gianluca Paris from Luca's Mediterranean Cafe prepares sauteed mussels and pan seared scallops.

Click here for Chef Gianluca Paris' Profile

Sautéed Mussels & Chorizo with a Lime, Cilantro & Tequila Sauce

2 Tablespoons Olive Oil
2 Tablespoons shallots
Pinch of coriander
Two lime circles
1lb Mussels (Scrubbed & De-bearded)
1tsp Garlic
1/4 cup tequila
1/4 lb Chorizo Sausage sliced on angle
1/4 cup heavy cream
Minced lime Zest

In a medium hot sauté pan add the oil, shallots, lime circles, and coriander and sauté until the shallots are tender. At this point turn the heat up to high and add chorizo sausage, garlic and mussels. Remove the pan form the heat and add tequila and return to the heat. Let the tequila reduce and burn off some of the alcohol. Add the cream and reduce the heat to medium. Cover pan and shake to distribute the sauce through the mussels. This will help the mussels steam and bring the sauce together. This should take about five minutes. The dish is complete when the mussels open up ready to eat. Please discard any mussels that do not open. Serve with grilled Focaccia or rustic breads

Pan Seared Scallops Cilantro

INGREDIENTS & MEASUREMENTS:
Pan Seared Sea Scallops Cilantro Serves (2)
3 oz Olive Oil
8 (10/20) Large Sea Scallops
Teaspoon of Garlic
1/2 Cup Yellow and Orange Peppers Diced Small
1/2 Cup Grape Tomatoes cut in Half
1/3 Cup Champagne
1/3 Cup Vegetable or Fish Stock
2 Teaspoons butter rolled in flour
2 Teaspoons chopped Cilantro
Salt and Pepper to Taste

Heat sauté pan on medium heat, add oil to the hot pan. Salt and pepper the scallops and add to the pan. Sear the scallops on one side to a caramelized golden brown. Carefully turn over the scallops trying not to tear them, as they will release when they are properly seared. Add the peppers, grape tomatoes and garlic.

Remove the pan from, the heat and add the champagne and reduce for about a minute. Add the fish or vegetable stock. Remove the scallops and finish the sauce by turning off the heat and whisking in the butter rolled in flour to give the sauce a rich shine.

Add the chopped cilantro at the very end. Place the scallops on a bed of fresh baby arugula and spoon the sauce over the scallops. Allow the Arugula to wilt under the heat of the scallops.