ISLAND LOVE
(5oz Lobster tail, Sea Scallops, Brown Rice, Creamy Asparagus)
"Island Love" is a meal designed to be shared between two people in love. Enough to fill each appetite but inspiring enough to fall in love again! Find your beloved and share Island Love!
Ingredients:
5oz lobster tail
25-30 sea scallops (small size) rinsed and dried
10-12 peeled garlic cloves chopped in half
8 tablespoons unsalted butter
1/4 cup chopped onion
1/4 cup white wine
1 tablespoon maple syrup or pancake syrup
1 tablespoon dry chives
1 cup cooked hot brown rice
Package of asparagus, ends chopped
2 teaspoons lemon juice
Lobster Sauce
1 tablespoon unsalted butter, melted
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
A dash of dry chives
Lobster Sauce Directions: Mix all ingredients together and stir well. Set aside.
Directions:
1) In a sauce pan, cover garlic with water and bring to a boil over high heat.
2) Boil for 5 minutes. Drain garlic and set aside.
3) In a skillet, melt 4 tablespoons butter under medium-high heat and cook for 1 minute or until lightly golden.
4) Add scallops and cook, stirring occasionally for 4-5 minutes. Remove scallops and set aside.
5) In same skillet, stir in onions, white wine, maple syrup, garlic and 1 tablespoon dry chives.
6) Bring to a boil over high heat.
7) Continue boiling, scraping up any brown bits from the bottom of the skillet, until slightly thickened for about 2 minutes.
8) On serving platter, arrange scallops over hot rice and most around base of rice.
9) Top with sauce and remaining chives.
10) Serve with asparagus tossed with lemon juice.(To make creamy asparagus: Melt remaining 4 tablespoons butter, place in skillet, heat on medium for 10 minutes with butter and a few garlic bits)
11) If desired, season with salt and ground black pepper.
2) Boil for 5 minutes. Drain garlic and set aside.
3) In a skillet, melt 4 tablespoons butter under medium-high heat and cook for 1 minute or until lightly golden.
4) Add scallops and cook, stirring occasionally for 4-5 minutes. Remove scallops and set aside.
5) In same skillet, stir in onions, white wine, maple syrup, garlic and 1 tablespoon dry chives.
6) Bring to a boil over high heat.
7) Continue boiling, scraping up any brown bits from the bottom of the skillet, until slightly thickened for about 2 minutes.
8) On serving platter, arrange scallops over hot rice and most around base of rice.
9) Top with sauce and remaining chives.
10) Serve with asparagus tossed with lemon juice.(To make creamy asparagus: Melt remaining 4 tablespoons butter, place in skillet, heat on medium for 10 minutes with butter and a few garlic bits)
11) If desired, season with salt and ground black pepper.
12.) Turn oven to broil 500deg F and place lobster tail on baking sheet.
13.) Using kitchen scissors, cut along the middle of the tail on both sides if closed.
14.) Pour lobster sauce in and over the lobster tail and place in oven for 5-6 minutes.
15.) Remove and place on top of rice mixture dressing it with the creamy asparagus as you wish. Sprinkle with paprika if desired.
16) Optional, add small stem of fresh parsley and slice of lemon on top for presentation quality.
Show your passion for the one you love! Share "Island Love" together!
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| Lobster tail with sauce before placing in oven |
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| Chef Pasha and "Island Love" |
Feedback welcomed!
