Seafood Portofino

Olive Garden's Seafood Portofino

One of Chris’ favorite entrée is Seafood Portofino from Olive Garden, and I came across a copycat recipe online with great reviews and decided to give it a try. I’m not a fan of creamy white sauce and have no idea how Olive Garden’s Seafood Portofino taste like, but Chris’ quote was “taste exactly like it”. I’ll take his word for it.

I do have to mention that I did change the recipe a little bit, below is my version. Here is the link to the copycat recipe, if you love Olive Garden’s Seafood Portofino.

Ingredients: (Serves about 5)

Portofino Sauce

1 ounce butter

1 ounce yellow onions, 1/4 –inch dice

1 ounce roux*

4 ounces milk

¼ pint heavy cream

½ ounce vegetable stock

½ teaspoon Old Bay Seasoning

4 ounces white wine

5 garlic cloves, minced

Seafood Portofino

1 ½ tablespoons olive oil

½ cup white wine

½ lb linguine, precooked (follow the instruction on the package)

1 lb shrimp

½ lb bay scallops

1 lb clams

Directions:

Portofino Sauce:

1.       *Roux: Heat olive oil on medium/high heat, add flour, stir continuously until oil and flour mixture browns and set aside. (The amount of oil is about equal to the amount of roux required by the recipe. 1 oz of roux = 2 tablespoons oil and 2 tablespoons white flour.)

2.      Melt butter on medium heat. Add diced onion and minced garlic, stirring frequently, about 3 minutes.

3.      Add white wine. Turn up heat to high until boiling then back down to medium. Cook about 5 minutes on medium.

4.      Stir in roux, vegetable stock, and Old Bay Seasoning. Cook about 3 minutes.

5.      Add milk and heavy cream Turn heat on high just until mixture starts to boil. Turn to medium/lob, cover, and stir occasionally for 3 minutes. Set aside.

Seafood Portofino:

6.      Heat oil in sauté pan over medium. Add clams and cook about 1 minute.

7.      Add shrimp, and bay scallops. Cook until heated through stirring.

8.      Add white wine. Cover and turn up heat to high until boiling then back down to medium.

9.      Add Portofino sauce, cook until bubbling throughout.

10.   Push seafood to one side, add linguine to other side. Using tongs, coat pasta with sauce. Make sure all calms open, discard any unopened. And ready to serve.

Next time I going to skip out on the heavy cream, and increase the amount in milk; heavy cream is just too much. 

Give this recipe a try, until next time…Peace Out!