Chef Mike Solin's Seafood Corey - DC News FOX 5 DC WTTG

Chef Mike Solin's Seafood Corey

Recipe from Michael Solin of Springfield, Mass.

Prep Time:  10 min
Total Time: 25 min

1/2 pound pre-cooked lobster
8 Jumbo Sea Scallops
8 Jumbo shrimp, peeled and deveined, Tail on
2 pounds fresh Fettuccine (bought at any food store)
1 Quart Heavy Cream
1Table spoon Evoo
1 pound fresh grated Parmesan Cheese
1Table Spoon Lobster Base
10 Freash Basil Leves
Fresh ground Pepper To Taste

1.  Boil pasta, then cool and set aside.

2.  Place evoo in a pan and heat, then lightly caramelize scallops.

3.  Add shrimp, cream and half of basil leaves.  Bring to a simmer.  Then add lobster and parmesan cheese to thicken.

4.  Add pepper to your liking. Toss with pasta and garnish with remaining basil and parm cheese.

Yield: 4 servings
Comments: Simply divide pasta into 4 -1/4 portions then divide seafood accordingly.

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