Lobster And Scallop Ceviche Recipes

Steps:

• In a medium bowl, combine the scallops, 1/2 cup of the lime juice, and 1 teaspoon salt and set aside at room temperature for exactly 1 hour, stirring occasionally.
• In a separate bowl, combine the cucumbers, shallots, scallions, avocado, bell pepper, parsley, jalapeno pepper, and garlic. In a glass measuring cup, whisk together the remaining 1/4 cup lime juice, 1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and the Sriracha. Pour over the vegetables and combine.
• When ready to serve, lift the scallops out of the lime juice with a slotted spoon (discard the liquid) and add them to the vegetable mixture. Stir well and spoon into the lettuce leaves for serving.

Steps:

• Pat shrimp and scallops dry; sprinkle with seafood seasoning., In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve., Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten., In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley., ,

Steps:

• In a pot of boiling water, cook the lobsters for 6 minutes. The meat should not be cooked all the way, only about 75 percent done. Cool and remove the meat from the tails. Dice into 1-inch pieces. Reserve the rest of the lobster meat for another use. Mix the tail meat with the citrus juices and refrigerate for 1 hour.
• Add the celery, jalapeno, cucumber, arugula and onion to the lobster and let stand another 30 minutes.
• Heat the oil in a grill pan over medium-high heat. Grill the radicchio until just wilted, 2 to 3 minutes per side. Season with salt. Slice the radicchio into coarse ribbons. To serve, make a bed of radicchio and spoon the ceviche right on top.

Steps:

• In a large bowl, combine all vegetable and protein ingredients and mix well. Season to taste. In a blender combine all the rest of the ingredients, including the liquids and herbs, reserving some of the cilantro for a garnish. Pour mixture over vegetable-protein mixture and marinate for up to 1 hour in a refrigerator. Right before serving add the extra cilantro and season again. Garnish with pumpkin seeds.

Steps:

• In a medium bowl, combine all ingredients and mix well. Season to taste. Marinate for about 3 hours in the refrigerator, tossing occasionally. Just before serving, adjust seasonings. Freeze stemmed glasses and fill with ceviche. Serve with a basketful of crispy corn chips.

Steps:

• Blanch lobster in boiling water for 6 minutes. Remove from heat. Put lobster on ice bath. Once cool, cut lobster into small pieces.
• Cut the cleaned scallops into thin slices. Combine scallops and lobster in a bowl. Pour the citrus juices over scallops and lobster. Add the onions, tomatoes, cilantro, habanero, olive oil, ketchup, salt, and pepper. Mix gently to coat the scallops and lobster. Cover the bowl tightly, refrigerate for 4 hours to "cook".
• Drain the juice, and arrange on plates. Garnish with fresh avocado and plantain chips.

Steps:

• Melt butter in a large skillet over medium heat; saute shallots in the hot butter until translucent, 5 to 8 minutes. Stir mushrooms, salt, and black pepper into shallots. Turn heat to medium-high and cook, stirring often, until mushrooms are golden brown, about 10 minutes.
• Pour white wine over mushroom mixture, dissolving any browned bits of food on bottom of skillet into wine; bring to a simmer. Gently place scallops into wine and poach in the mushroom mixture until barely firm, about 2 minutes per side. Transfer scallops to a bowl. Strain mushroom mixture into another bowl, reserving mushrooms and cooking liquid separately. Return strained liquid to skillet, pour in any accumulated juices from scallops, and stir in cream. Bring to a boil and cook until cream sauce is reduced by about half, about 10 minutes. Stir often. Turn off heat and let mixture cool for 1 minute.
• Quickly whisk egg yolk into cream sauce until combined. Transfer skillet to a work surface (such as a heatproof countertop or cutting board) and stir cayenne pepper, 2 teaspoons tarragon, and lemon zest into sauce.
• Divide mushroom mixture into scallop shells, spreading mushrooms out to cover bottoms of shells; place about 3 scallops onto each portion. Spoon cream sauce over scallops to coat; let sauce drizzle down into mushrooms. Sprinkle lightly with Gruyere cheese and paprika or cayenne.
• Turn oven's broiler to high. Slightly crinkle a large sheet of aluminum foil and place onto a baking sheet. Place filled shells onto foil and press lightly to help them stay level.
• Broil about 10 inches from the heat source until sauce is bubbling and cheese is lightly browned, 5 to 6 minutes. Transfer to serving plates lined with napkins to prevent shells from tipping; garnish each portion with 2 crossed tarragon leaves.