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Ingredients:
 This is probably one of my favorite winter meals, sharing many similarities of a tangy, pasta-based jambalaya. It’s perfect for those days when you’ve been out hunting all afternoon and looking for something that will warm and fill you up. Although they are a bit more expensive, you should definitely spring for the Nantucket bay scallops. They just have this natural sweetness that really help make the dish.
Voodoo Sauce Base:
Ingredients:
1 Eggplant (peeled, rough chop)
1 large Shallot (chopped)
1/4 head fennel (rough chop)
4 Romas (diced)
3 cloves Garlic (diced)
4 sprigs Thyme
1 Roasted Red Pepper
2 tbsp Tomato Paste
2 tbsp Paprika
23oz Tomato Juice
1/2 cup Cream
2 cups Buttermilk
2 Bay Leaves
2 cups Seafood/Lobster Stock
1 tsp Sugar
2 tsp Oregano
1/4 cup Sriracha
1/4 cup Creole Seasoning
to taste Salt/Pepper
Cornstarch Slurry (as needed)
This recipe will yield a little over a half gallon, I just make a ton and freeze the rest. So you may want to cut back on the recipe a little.
Mix the eggplant, shallot, romas, fennel, and garlic with olive oil and thyme...
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Step 1:
 And roast in a rondeau at 415F until soft.
Place on stovetop and add the tomato paste and paprika – cook until fragrant. Stir in the stock, bay leaves, red pepper, and tomato juice – reduce by 1/2. Puree and strain. Return to heat and add the cream, buttermilk, and the seasonings. Simmer for 30 minutes and thicken with slurry.
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Step 2:
 Garnish:
Ingredients:
1 Green Asparagus (finely diced)
1 White Asparagus (finely diced)
1 Yellow Tomato (finely diced)
1 Shallot (finely diced)
2oz Marinated Fresh Mozzarella (finely diced)
Salt/Pepper
Olive Oil
Briefly sauté all vegetables in olive oil, then fold in the mozzarella and season. You want to let the mozzarella start to melt enough to hold everything together, but not enough to start oozing.
I’ve never used this brand of marinated braided mozzarella before (normally I use just plain ovoline, which melts quite nicely). This stuff ended up oozing everywhere, and I lost a bit of the veggie colors I wanted in the final product.
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Step 3:
 Voodoo Fricassee:
Ingredients:
1/2 lb Basil Fettuccini (cooked al dente)
2 cups Voodoo Sauce Base
1/4 cup Tequila
1/4 lb Shrimp
1/4 lb Nantucket Bay Scallops
6oz Lump Crabmeat
1 Andouille Sausage (cut on bias, browned in oven)
2 White Asparagus (1/4 inch sliced, blanched)
2 Green Asparagus (1/4 inch sliced, blanched)
1/2 oz Wild Mushrooms (reconstituted, roughly chopped)
2 cloves Garlic (minced)
1 Shallot (minced)
3oz Sundried Tomatoes (julienned)
Flatleaf Parsley (chopped)
1 tbsp Unsalted Butter
1 Lemon
Salt/Pepper
Garnish
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Step 4:
 Season the scallops and shrimp.
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Step 5:
 Add them to a searing hot skillet. Add the garlic and shallot.
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Step 6:
 Deglaze with the tequila and reduce by half.
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Step 7:
 Add the voodoo sauce base, tomatoes, sausage, asparagus, and mushrooms. Reduce.
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Step 8:
 Toss in the pasta, crab meat, and a squeeze of lemon juice. Plate and place the garnish in the center. Place under the broiler until it starts to melt.
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