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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a saucy mixture of lobster, scallops and shrimp, cooked in a chipotle cream sauce, then served over a bed of rice. Ingredients:
8 jumbo shrimp, about 1/2 pound |
8 large scallops, about 3/4 pound |
8 cloves garlic, divided |
2 tsp salt, divided |
3 tbsp oil, divided |
2 chipotle peppers, packed in adobo sauce |
1/2 small onion, chopped |
juice of 1/2 lime |
1 pound uncooked lobster meat |
1/4 cup dry white wine |
1/2 cup whipping cream |
Directions:
1. 1. Peel and devein the shrimp, leaving the tails intact. Place in a bowl. Rinse the scallops and pat dry; add to the shrimp.
2. 2. Use a fork to mash together 4 cloves of garlic and 1 tsp of salt in a bowl. Add to the shrimp along with 2 tbsp of oil; mix well. Cover and refrigerate overnight.
3. 3. The next day, place the chipotles, onion, lime juice and remaining garlic and salt in a food processor; pulse until a paste forms.
4. 4. Heat the remaining tbsp of oil in a large skillet over medium-high heat. Add the chipotle mixture and the wine and bring to a boil. Add the shrimp and scallops along with the lobster. Cook, stirring constantly, 2 minutes. Add the cream, reduce the heat to medium-low, and cook until the seafood is opaque and cooked through, 2 to 3 minutes.
5. Note You'll find canned chipotles in adobo sauce in the ethnic aisle of most supermarkets.
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