Lobster and Scallops Brazil

Photo by Tricia T.
Adapted from facebook.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from facebook.com

Ingredients

  • 2

    cups coarsely chopped, cooked lobster meat

  • 4

    sea scallops

  • 1

    pineapple cut in half

  • 1/3

    cup butter

  • 2

    tablespoons flour

  • 2

    cups half-and-half

  • 4

    egg yolks, slightly beaten

  • 1/4

    cup dry white wine

  • 2

    teaspoons lemon juice

  • 1/4

    teaspoon salt

  • dash of nutmeg and cayenne

Directions

With a melon baller, scoop the pineapple halves from their shells to make pineapple bowls. Mulch the chunks in a food processor. Set aside. Bake pineapple bowls in 350 degree oven for 10 minutes. Remove and discard extra juices. Meanwhile melt 2 tablespoons of butter in a skillet. Sautee 1 cup of wild rice for 1 minute, then add 1 15-oz can of chicken broth and cook rice according to package instructions. Melt butter in a large skillet; blend in flour then gradually stir in half-and-half. Cook, stirring, until sauce thickens. Stir a small amount of the hot mixture into the beaten egg yolks; return to hot mixture. Cook, stirring constantly, for 1 minute. Add the cooked lobster, wine, lemon juice, season with nutmeg, cayenne, and salt; heat thoroughly, but do not boil. Season scallops with salt, pepper, and parsley. Cover and sautee in olive oil on high flame until browned on 1 side, flip and cook 2 minutes more. Fill pineapple bowls with pineapple mulch topped with wild rice. Add lobster mixture. Arrange scallops along both sides of the pineapple bowl.

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