Courtesy of: Chef Isaac Carter, Crab and Mermaid Fish Shop
Ingredients: .5 oz. 10% oil 8oz. cooked fettucine 4 each 16/20 shrimp 4 each u-15 scallops 4 oz. lobster 2 T. butter 1.5 T garlic 1 cup diced tomato ¼ c. white wine t.t. basil t.t. evoo t.t. s&P optional: red pepper flake
Directions: 1. In medium size sauté pan add 10% oil. 2. Over medium heat get oil hot. Add seasoned scallops. 3. Cook to a golden brown on one side turn over and add seasoned shrimp. 4. As shrimp and scallops develop a golden brown color deglaze pan with white wine. 5. Add butter and pasta. 6. After a minute so add tomato, basil and season as needed. 7. Just before plating drizzle with evoo and red pepper flake.