Serves 8
Ingredients
- 4 each 1½ – 2-lb. lobsters, boiled or steamed, and removed from the shell
- 16 each U-10 dry pack scallops
- 24 each jumbo shrimp
- 2 tsp. shallots, minced
- ½ tsp. garlic, minced
- ½ cup white wine
- 2 oz. butter
- 1 tbsp. olive oil
Instructions
Prepare or purchase the lobster steamed; chill until ready to serve.
To sear the scallops: First, pat them dry and season with salt and pepper. In a heavy bottom non-stick pan, heat the olive oil on high, then add the scallops to the pan in a single layer, leaving a ½ inch between scallops. Cook for one minute, turn them over and cook one minute longer. Remove and keep warm.
Next, sauté the shrimp: First, season with salt and pepper. In a large sauté pan, heat the butter. When it begins to bubble add the shallots and garlic. Stir and cook for 30 seconds to one minute. Add shrimp and coat them with the butter, shallots and garlic; add the wine and let the shrimp simmer for 45 seconds to one minute, turn them over and simmer for another 45 seconds to one minute. Remove and keep warm, saving the cooking liquid.
Add the lobster to the reserved shrimp poaching liquid, cover and let sit for two minutes.
To design your plates, begin with a base of grits. Arrange lobster, shrimp and scallops, ladle on a generous portion of sauce and enjoy.
Chef’s wine suggestion: A well-balanced chardonnay is perfect for this dish.