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Mix wine and seafood. Let stand in cool place for about 15 min. Lay seafood in a single layer in a heatproof tray. Steam over boiling water until cooked, about 7 min. Drain. Set aside to cool. In a skillet, brown 1/4 c. shallots and 3 T. garlic until crisp. Pour into a small bowl. Add sesame oil. Set aside. In a food processor (or even a blender), pulse all of the rest of the ingredients until pesto is smooth. Add more extra virgin olive oil, if necessary. Combine pesto and cooled seafood. Let stand in a cool place for approximately 1 hour for the flavors to meld. Serve topped with the shallot-garlic-butter-sesame oil mixture. May be sandwiched in individual tortillas or ciabatta or a baguette or served as a pasta or rice salad (see ingredients above) or as a garden salad.
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Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Double-sided photo backdrops — marble, wood, concrete textures
Global seafood cooking — fish, shellfish, crustacean techniques
Italian pasta organized by shape — which sauce belongs with which pasta
Iconic seafood seasoning — crab boil, shrimp, Bloody Mary