LOBSTER, SHRIMP, AND SCALLOPS OVER FRESH LINGUINI BATHED IN DECADENT PARMESAN CREAM SAUCE WITH BASIL OIL DRIZZLE

Sauce:

2 tablespoons butter

2 tablespoons olive oil

1-pound sea scallops

1 teaspoon salt

1 teaspoon black pepper

1-pound shrimp, shelled and deveined

1 medium onion, chopped

5 garlic cloves, chopped

⅓ cup red bell pepper, chopped fine

3 cups heavy cream

1 tablespoon Sambuca liqueur

½ cup Parmesan cheese

½-pound lobster meat, cooked and cut into bite-size pieces

1-pound fresh linguini pasta, cooked al dente

 

Basil oil:

½ cup basil leaves, packed

2 garlic cloves

½ cup olive oil

¼ teaspoon salt

Combine butter and olive oil in a large skillet with sides over medium high heat.

Season the scallops with ½ teaspoon each of the salt and pepper.  Place in the very hot pan and sear until golden brown and caramelized on each size, about 2 minutes per side.  Remove from pan and set aside.

Add the shrimps to the pan and sear until pink and almost cooked through (they will continue cooking in the sauce).  Set aside.

Reduce the heat to medium and add onions and garlic.  Sauté until fragrant and soft.  Add the red pepper, cream, Sambuca, and remaining salt and pepper.  Bring to a low boil and cook for 5 minutes stirring frequently, letting sauce reduce.  Add the parmesan cheese and cook for 2 more minutes to further thicken.  Add the scallops and shrimp with any juices that developed on the plate.  Add lobster meat.  Cook for 2 more minutes, stirring frequently.  Set heat to low to keep the sauce warm.

Combine the basil, garlic, olive oil, and salt in a blender.  Pulse until the basil is broken down and the oil is greenish in color, but not emulsified.

Serve pasta with seafood sauce and drizzle with basil oil to garnish.

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