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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Holy Estate in Arlington, Texas in 1983. Ingredients:
2 tablespoons butter |
2 medium scallions chopped |
1/4 cup white wine |
1/2 pound lobster cooked |
1/2 pound shrimp cooked |
1/2 pound scallops |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon garlic powder |
1 tablespoon cornstarch |
6 eggs |
1 tablespoon mayonnaise |
2 slices american cheese cut in 4 strips |
fresh parsley for garnish |
Directions:
1. Melt butter in saucepan over medium heat then add scallions and blanch slowly.
2. Add wine and heat then add lobster, shrimp, salt, pepper and garlic powder.
3. Cover and cook 8 minutes then drain and save liquid for topping.
4. Beat eggs well then add mayonnaise and beat again until mixture is fluffy.
5. Add a dab of butter to omelet pan and heat until pan heat is even.
6. Add 1/4 of egg mixture to pan then let heat to medium firm.
7. Gently add 1/4 of the seafood mixture and fold in half then cook 4 minutes.
8. Heat reserved liquid then thicken with cornstarch.
9. Top omelet with cheese then garnish with parsley.
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