Cookit! Learn how to make Remy's Bistro's seafood tower

Cookit! Seafood Tower

Make this dish from Remy's Bistro at ...

Name and title: Weston “Wes” Davison, executive chef at Remy’s, 2300 Pine Ridge Road, Naples, 403-9922.

What inspires you? I am inspired by my passion for food. It is easy to create a meal when you start with fresh ingredients.

What is your favorite thing to make? The seafood tower that I am demonstrating on the CookIt! video.

Who would you like to have dinner with? (Chef-entrepreneur) Mario Batali, and we would enjoy a fresh pasta with shrimp and mussels.

What is the one ingredient you must have in your kitchen? Definitely extra-virgin olive oil.

What is the best thing about your job? Working with food and coordinating the day­to- day operations of the kitchen.

If you could be anything else what would it be? I never looked outside the box, but eventually I want to own a good establishment in the restaurant business.

Here is Davison’s recipe:

SEAFOOD TOWER

Tower ingredients

6 ounces salmon

2 shrimp (size 16/20 to the pound)

1 scallop, size U10

1 lobster slipper, butterflied

2 ounces blackened seasoning

1 ounce vegetable oil

1 cup jasmine rice

1 ounce chicken base

4 cups water

Salt and pepper to taste

Handful baby spinach, washed

4 asparagus, washed and tough ends removed

2 cloves garlic, sliced

2 shallots, sliced

Sauce ingredients

Parmesan cheese

6 ounces white wine

2 cups heavy cream

1 ounce shallots, sliced

½ pound unsalted butter

1 ounce corn starch, to thicken

1 tablespoon salt and pepper

Tower preparation

■ Heat oil in a saute pan and add salmon, shrimp, scallop and lobster. Heat until the shrimp turn pink and the salmon and lobster are cooked.

■ Finish with blackened seasoning on both sides.

■ Pre-heat oven to 450 degrees and place pan with seafood in oven for seven minutes.

■ Saute spinach and asparagus with garlic and shallots for three minutes and add salt and pepper to taste.

■ Cook the rice in a steamer with 2 cups of water, salt and pepper to taste and chicken base for approximately 15 minutes.

Sauce preparation

■ Place the wine, shallots, salt and pepper in a medium pot and reduce the wine.

■ Add the heavy cream and cook until it boils, but be careful not to burn. (Do not use the sauce if the cream burns.)

■ Lower the heat and whip in the butter until smooth and melted.

■ Add the Parmesan cheese and if needed thicken with some cornstarch.

■ Serve with the rice in the middle of a large plate, top with spinach, salmon, scallop and shrimp. Arrange lobster along the sides and stand asparagus on the tower of the seafood. Drizzle the sauce around the outside of the tower.

Connect with Sheila Mesulam at www.naplesnews.com/staff/sheila_mesulam

© 2010 gonaples.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.