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J & B Seafood Delight

May 7, 2012

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Posted by in Jim's Recipes

This recipe is a special one for me. I created it for my mother, Betty. It was her favorite seafood recipe and we enjoyed it many times together. That’s why it’s named Jim and Betty’s Seafood Delight.

imagesCA9ELU4B1 Stick butter
3 Tablespoons white wine
½  Cup chopped parsley (fresh)
1 ½  Cups chopped scallions (1/2 bottoms, ½ tops)
1 Cup sliced Greek olives
2 Dashes Tabasco
2 Dashes Worcestershire
1 Teaspoon chopped garlic (from the jar, already chopped)
¾  Large fresh lemon squeezed (or 1 medium)
1 ½  Pounds peeled, deveined fresh shrimp. (26-30 count, headless)
1 ½ Pounds sea scallops (washed, drained and halved)
2      Lobster tails, cut into bite size pieces
1 8 oz. package vermicelli
2 8 oz. packs Feta cheese in water (whole, crumble for serving)
½ Teaspoon black pepper
½ Teaspoon red pepper
1 Teaspoon salt
2 Teaspoons oregano
1 Teaspoon thyme
½  Teaspoon basil

In a large black skillet melt butter.  Add shrimp, scallops and lobster.  Sauté until almost cooked.  Remove seafood from skillet and put in a covered container.  Add wine, parsley, scallions, Tabasco, Worcestershire, garlic, salt, pepper, lemon and all other spices, heat to boil.  Reduce heat and simmer for 3-5 minutes, stirring constantly.  Add greek olives and continue to simmer for an additional 2 minutes.  Stir in shrimp, scallops and lobster, mix well and simmer for approx. 1 ½ -3 minutes. 

Place cooked vermicelli or linguini on a large platter, spread evenly.  Put a light layer of the Feta cheese, then spoon seafood mixture on top of pasta.  Coat top of mixture heavily with Feta cheese.  Sauce in pan can be used on individual servings as desired, but is not recommended since it breaks down the Feta cheese.

This recipe will serve approximately 6 people. Serve with a nice Sauvignon Blanc.

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