Lobster Recipies Recepies

Baked Scallops

• Maine sea scallops 1 lb.
• Italian bread crumbs 3/4 Cup
• Butter, melted 4 oz.
• Garlic, minced fine 2 cloves
• Lemon juice
• Salt and pepper

Directions
Rinse scallops in cold water, shake off excess liquid. Coat with bread crumbs and place scallops in a buttered casserole dish in a single layer. Season with lemon juice, salt and pepper. Combine butter and garlic in a small saucepan and stir over low heat until butter is melted and garlic is soft. Pour over scallops. Bake at 375°F for 15 to 20 minutes or until scallops are cooked through. Makes 4 Servings.

Lobster Primavera

• lobsters fresh 4
• lemon cut in half 1
• water 2 quarts
• scallops 8 ounces
• smoked salmon 4 ounces
• vegetable oil 1/2 cup
• sour cream 1/2 cup
• Lemon juice 1/4 cup
• dill fresh, chopped 1/2 cup
• small clove garlic crushed 1
• ripe tomatoes diced 1 cup
• green onion chopped 2 tablespoons
• black pepper 1 teaspooon
• linguine cooked 11 ounces

Steam the lobsters and pick out the meat. Heat the water and lemon to boiling. Reduce the heat and add the scallops. Simmer for 1 minute. Remove and pat dry. Combine vegetable oil, sour cream, lemon juice, dill and garlic. Add scallops, smoked salmon, lobster and remaining ingredients. Toss well. Let stand covered at room temperature for 1 hour. Cook pasta. Drain and toss immediately with seafood mixture. (Ensure that the pasta is hot so that the seafood mixture does not make it cold). Serves 6