This sauce is paired with seafood in this recipe, but can be used for fresh or dry pasta, with the addition of 1 tablespoon of fresh basil pesto and Parmigiano Reggiano to taste.

If used for seafood, please omit the cheese, which will alter the overall flavor of the sauce

 Serve 4

16 oz. fresh tomato sauce, strained

1 lb. - sea scallops, fresh

2 lbs. - skinless/boneless salmon steaks, fresh

1/2 lb. - fresh asparagus, chopped in 1/4″ portions

12 leaves - fresh basil

1/2 cup - heavy cream

1/4 cup - dry, white wine

2 tablespoons - butter

1 tablespoon - fresh ginger, minced (or 1 teaspoon dry ginger)

Salt and ground pepper to taste

Preparation

Pre-heat oven to 325°F

In a medium sauce pan heat butter on medium heat, and saute’ asparagus for 4 minutes.

Pour white wine, heavy cream, and ginger into saucepan. Bring to a boil.

Reduce heat and simmer for 4 additional minutes.

Add the strained and seeded tomato. Mix well.

Season with salt and ground pepper to taste. Simmer for 8 minutes.

Arrange salmon steaks in buttered 2 quart Pyrex, ovenproof casserole dish.

Leave a minimum of 2″ of space between salmon and outside of dish.

Pour sauce mixture over salmon. Bake for 15 minutes.

Remove casserole from oven. Arrange scallops around edge of salmon.

Bake for an additional 8 minutes.

Sprinkle with fresh basil and serve.

If you prefer more sauce add an additional bottle of Chef Walter’s Tomato Sauce with Capers and Olives to this recipe.

Serve hot over your favorite, freshly prepared pasta.

Chef Walter Suggests: When choosing fish at your favorite market make certain to pick fish that are blemish-free with the outside skin being neither slick nor soggy. Fresh fish should be firm and the flesh should spring back when touched. If it has a strong “fishy” smell, it is not fresh and not for you. Selecting the freshest seafood is very important to ensure the best tasting dish.