SCALLOP AND LOBSTER RECIPE RECIPES
LOBSTER, SHRIMP AND SCALLOP PASTA RECIPE - FOOD.COM
Supposibly this recipe came from Red Lobster. I just know that when I made it there was nothing left and everyone wanted more.
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 1 cup, 4 serving(s)
Number Of Ingredients 16
Steps:
- Saute all seafood in 2 oz butter until half cooked, remove and set aside.
- Saute vegetalbes and garlic in remaining 2 oz butter for 5 minutes.
- Add white wine, cook for 2 more minutes, add chicken stock, salt & pepper, simmer for 5 minutes.
- Mix lemon juice and cornstarch and blend into chicken stock.
- Return seafood to pan.
- Simmer 5 minutes.
- Add chopped parsley and serve over noodles.
Nutrition Facts : Calories 1227.7, FatContent 28.6, SaturatedFatContent 15.7, CholesterolContent 148.3, SodiumContent 1373.1, CarbohydrateContent 186.4, FiberContent 9.9, SugarContent 12.7, ProteinContent 48.5
LOBSTER AND SCALLOP SCAMPI - MAINE LOBSTER NOW
Scampi is a classic Mediterranean dish, traditionally made with Norwegian Lobster or sometimes shrimp. Elevate the dish by dressing it up with New England fresh lobster and sea scallops. The same vibrant flavor will comes through thanks to staple ingredients like Dijon mustard, paprika, and crushed red pepper, while the thick hunks of sweet Maine seafood will give the dish just the pop that, until now, you never knew it needed.
Provided by Maine Lobster No
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 11
Steps:
- 1. In a large pan melt butter and oil over low heat. After it has melted, add the garlic and brown slightly over medium heat.
- 2. Whisk in the mustard, paprika, Worcestershire sauce, and wine.
- 3. Simmer together on medium-low for 5 minutes
- 4. Next add the lemon juice, lobster, and scallops into the pan. Cook until meat is heated through.
- 5. Serve and enjoy!
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1) In a large saute pan, saute all seafood in 2 oz. of butter until half cooked. 2) Remove from saute pan and set aside. 3) saute vegetables and garlic in remaining 2 oz. of butter for 5 minutes. 4) Add white wine and cook for 2 minutes. 5) Add chicken stock, salt and pepper and simmer 5 minutes.
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