Lobsterscallopsesamesalad Recipes

SEARED SCALLOPS WITH LOBSTER BRANDY SAUCE

Steps:

• For the sauce: Add the butter to a small saucepan and heat on medium-high heat. Add the garlic and onions and sweat until light brown. Add the flour and stir until mixed. Add the white wine and mix with a whisk. Add the cream and lobster stock and bring to simmer for 5 minutes, stirring occasionally. Add the brandy, hot sauce and salt and pepper to taste. Cool and set aside. Warm in a small saucepan as needed.
• For the scallops: Heat a nonstick pan over high heat. Add the oil. Then lightly salt the scallops and add to the pan. Cook the scallops about 1 1/2 minutes on each side.
• Warm 4 ounces of lobster sauce and place on the plate. Land the scallops over the lobster sauce, drizzle with truffle oil and serve with rice or potatoes and your favorite vegetables.

LOBSTER, SCALLOPS, AND MUSSELS WITH TOMATO GARLIC VINAIGRETTE

Steps:

• Bring an 8- to 10-quart pot of water to a boil, then plunge 2 lobsters headfirst into water and boil, covered, 6 minutes from time they enter water. Transfer with tongs to a shallow baking pan to cool, then boil remaining 2 lobsters.
• When lobsters are cool enough to handle, twist off tails, claws, and knuckles and remove meat, discarding bodies and shells. Cut tail meat crosswise into 1-inch-thick slices. Put lobster meat in a large bowl.
• Bring wine, water, and 1/2 teaspoon salt to a simmer in a wide heavy medium pot. Add scallops and poach at a bare simmer, uncovered, until scallops are just cooked through (opaque), 3 to 4 minutes. Transfer with a slotted spoon to bowl with lobster.
• Return liquid to a simmer over medium-high heat. Add mussels and cook, covered, stirring occasionally, until mussels just open wide, checking frequently after 4 minutes and transferring to bowl with seafood. (Discard any mussels that remain unopened after 6 minutes.)
• Strain cooking liquid through a sieve lined with a dampened paper towel. Rinse pot, then return liquid to pot and boil until reduced to 1 cup, about 8 minutes.
• Heat oil, garlic, vinegar, 1/2 cup reduced seafood liquid, and 1/2 teaspoon salt in a 1 1/2- to 2-quart nonreactive saucepan over medium-low heat, stirring occasionally, until warm, about 2 minutes. Add tomatoes and cook until they just begin to wilt but still hold their shape, 3 to 5 minutes.
• Pour hot vinaigrette over seafood and stir gently to coat. Marinate, covered and chilled, at least 2 hours. Bring to room temperature, about 30 minutes, before serving.

LOBSTER SALAD

Steps:

• In a large bowl, mix together the lobster meat, yellow peppers, celery, onion, mayonnaise and pepper until evenly combined. Chill before serving.

LOBSTER TAIL WITH SCALLOPS & LEMON ORZO

Steps:

• Preheat the oven to 400°F. Cut off about 1/2 inch of the tops of each of the heads of garlic, so the tops are exposed. Remove any loose skin. Wrap the individual heads of garlic loosely in foil, then drizzle on one tablespoon of olive oil on each. Close the top of the foil and place the garlic on a baking sheet.
• Leaving the bottom intact, cut the onion into wedges. Wrap loosely in foil and drizzle the top with olive oil, then close the foil. Place the onion on a baking sheet with the garlic. Bake for 40 minutes to an hour - until the garlic is tender and browned; and the onion is translucent and tender. Leave the butter out to come to room temperature while the garlic and onion bake.
• Remove the garlic and onion from the oven. Remove the cloves from the skin and mash into the softened butter. Combine until the garlic is mostly incorporated and big lumps are gone.
• Take two tablespoons of the garlic butter and melt in a large skillet. Place the scallops into the skillet, leaving about one inch space between them - if placed too close, the scallops will steam and not sear. Sear for 1-2 minutes per side, until cooked through and golden brown on both sides. Remove from the skillet.
• Deglaze the pan with white wine, scraping up any brown bits. Let evaporate. Add the orzo to the skillet and add the stock or broth. Bring to a simmer, and cook the orzo for about nine minutes.
• While the orzo bakes, cut the top of each lobster tail down the center, taking care not to slice into the meat. Carefully remove the lobster tail meat from the shell and place it on top of the tail. Place the lobster onto a baking sheet and place into the still-hot oven. Bake for 10-12 minutes, or until the lobster is bright red. Take care not to over cook, or else the lobster meat will be rubbery. (OPTIONAL: Reheat the onion as you cook the lobster tail.)
• Place 2-3 tablespoons of the garlic butter into serving cups. Melt the butter in the microwave for 15 seconds, until liquidy.
• Add the lemon juice to the orzo and add the scallops back to the pan. Stir in the Parmesan cheese and sprinkle on the fresh parsley. Remove from the heat and plate along with half of the onion.
• Plate the lobster tail on top of a bed of orzo. Serve alongside some melted garlic butter. Squeeze on fresh lemon juice. Enjoy!

RED LOBSTER SCALLOPS

Steps:

• Cut bacon in half and wrap each half around a scallop.
• Secure with a toothpick.
• Mix together wine and lemon juice.
• Pour over scallops in a shallow dish.
• Marinade for 1/2 hour.
• Pour melted butter over scallops.
• Sprinkle with paprika and seasoning salt.
• Bake at 400* for 15- 20 minutes.

LOBSTER, SHRIMP AND SCALLOP PASTA

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.