Servings
3
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
12 oz. roasted red peppers
1/2 c. heavy whipping cream
1 tsp. A Little More Zesat Adobo
3 tbsp. flour
1/4 c. mozzarella cheese, shredded
1/2 c. parmesan cheese, shredded
3 tbsp. butter
2 cloves of garlic, minced
1 tsp. avocado oil
1/2 lb. sea scallops, patted dry
1/2 lb. peeled and deveined shrimp
salt and pepper, to taste
1 lb. cooked lobster claws, thawed
1 tbsp. red pepper flakes
1/2 tsp. marjoram
Parsley to garnish, chopped
Directions
Add roasted red peppers, including the juices from the container, heavy cream, adobo, and flour to a blender or magic bullet. Puree until smooth.
Transfer into a large saucepan over medium heat. Stir in mozzarella and parmesan cheese, stirring constantly for 2-3 minutes. Bring to a simmer and cover.
Melt 2 tbsp of butter in a 12-inch skillet over medium heat. Add garlic and cook until translucent, about 3 minutes. Add avocado oil and drop in your scallops, giving them enough room in between so they don’t steam each other. The scallops should make a sizzling noise when you put them in the pan.
Cook scallops on each side for 2-3 minutes. Season with adobo and pepper. Transfer to saucepan and cover.
Using the same skillet, add remaining tbsp of butter. Once melted, add shrimp and cook each side until pink throughout. Season with salt and pepper to taste. Transfer to saucepan and cover.
Add lobster claws to the saucepan and cover.
Stir in red pepper flakes and marjoram. Let simmer for 5 minutes.
Serve over pasta or rice and garnish with fresh parsley.