Recipe courtesy of Triple George Grill
Episode: Las Vegas
40 min
20 min
20 min
4 servings


  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced shallots
  • 1/2 pound Sea scallops
  • 1/2 pound (16/20 count) shrimp
  • 1/4 pound sliced yellow onion
  • 1/2 pound thinly sliced assorted bell peppers
  • 1/2 pound littleneck or Manila clams
  • 1/2 pound mussels
  • 1 pound Dungeness or lump crabmeat
  • 2 cups red wine
  • 2 cups marinara sauce
  • 1/2 teaspoon chopped fresh thyme leaves
  • 1 teaspoon freshly chopped oregano leaves
  • Salt and freshly ground black pepper
  • Sourdough bread, for serving


In a large saucepot set over medium heat, add olive oil and heat. Add the garlic and shallots and saute until the garlic is on the verge of browning, about 2 minutes. Add the scallops. After the scallops cook for about 1 minute, add the shrimp, onions, and peppers. When the shrimp start to turn pink, add the mussels and clams. Cover the pot with a lid until the shells of the mussels and clams open, about 8 minutes. Once the clams and mussels open, add the crabmeat, red wine, and marinara sauce, and bring to a simmer. Add the thyme and oregano, and season with salt and pepper. Serve the cioppino in bowls with warm fresh sourdough bread on the side.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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