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Lobster and Scallops Brazil


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Rate this recipe 4.5/5 (13 Votes)


  • 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


Adapted from


Step 1

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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