Seafood Fantasia

4 Shrimp, peeled and deveined, tail on, size U-15 (Large)
1 oz. Sea Scallops (fresh is best, frozen will do)
1 oz. Bay Scallops (fresh is best, frozen will do)
1 oz. Fresh Lobster Meat (we use Maine, Florida lobster meat will do)
1 Clove Garlic, chopped 1 oz. Shallots, sliced
1 - 1.5 oz. Mushrooms, sliced 1 oz. Scallions, chopped 1 Tbsp Sun-dried Tomato, chopped

1 Tbsp Tomato Paste
1 oz. Dry White Wine
2 oz. Chicken Veloute'
1 Tbsp Olive Oil
2 Tbsp Butter, unsalted, cold
Salt and Pepper to taste
Dash Paprika
Fresh Basil to taste

1. Heat the olive oil in a saute' pan until it is very hot. Sear (saute') the shrimp, sea and bay scallops for a minute or two. Remove from pan. 2. Add to the pan the garlic, scallions, shallots, sun-dried tomato

and mushrooms and saute' for a few minutes. 3. Add to pan the paprika, tomato paste, white wine and chicken veloute'.

4. Let mixture simmer for a minute, stirring occasionally. 5. Add back the shrimp and scallops and now the lobster meat.

Add the butter, and season to taste with salt, pepper and basil. Stir mixture a little to blend colors and ingredients, but not

hard enough to break up scallops or lobster meat. 6. Serve over cooked angel hair or fettuccini pasta.