Seafood Bowl

Seafood Bowl

By Tara DeMaderios (inspired by a dish served at Kam Meng in Newport on the Oregon coast)

Makes enough for 2 people

1 cup white wine (if you can find Chateau St. Michelle Semillon, or Barbadillo Palomino Fina they are the best, otherwise pick a white with citrus hints in the description)

¾ cup water

½ cup reduced sodium tamari

2 inch piece of ginger, sliced thin

6 cloves (3 tsp) minced garlic

8-16 large or jumbo shrimp

8-12 large sea scallops, or ½ lb small

½ fillet fresh cod, cut into 1 ½ inch pieces

6-8 oysters (bottled or shucked if fresh)

8-10 steamer clams (make sure they are alive)

5-6 shitake mushrooms, stems removed, sliced

2 pats butter

4 cups cooked basmati rice

Preheat oven to 400 degrees.  Mix wine, water, tamari, ginger, and garlic in a 2 ½ quart or larger, round baking dish with a lid.  Add remaining ingredients except for rice.  Cover with lid and place in the center of the oven.  Bake for 40-45 minutes until clams open.  Serve hot over rice.

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