Yield: 2 generous portions
- 1/2 lb. angel-hair pasta, cooked al dente (it only takes a minute or so!)
- 6 jumbo Atlantic sea scallops, 10-12 count
- 2 giant Atlantic lobster tails
- 1/2 red bell pepper, diced
- 1 large celery stalk, diced
- 1/2 large white onion, diced
- 1 large handful (a generous cup) sugar snap peas, strings removed, and quickly blanched
- 2 cups vegetable stock (or seafood), slightly thickened with 1-2 tablespoons of corn starch and 1 tablespoon of dried milk powder, then simmered with 2 tablespoons fresh lemon juice (the lemon juice serves much the same as white wine in a sauce), peel of one lemon and a few slices of fresh ginger
- 1-2 tablespoons Sicilian Seasoning from Merchant Spice Co.’s European Collection (NOTE: Merchant Spice Co.’s Corsican Seasoning would work equally as well.)
- extra virgin olive oil, as needed
- Himalayan pink sea salt, finely ground, to taste
- 2 lemon wedges, for serving, if desired
- 1 cup fresh sage leaves, minced, for garnish
Gently simmer the scallops in the thickened vegetable stock for 10 minutes or so, until the scallops are perfectly tender.
In the meantime, bring a large pot of water to a boil and drop in the lobster tails. Boil for 10-12 minutes. Once the lobster tails have cooled slightly, carefully remove the flesh from the shells, leaving the flesh in one whole piece. If desired, save the lobster shells for garnish.
Sauté the red bell pepper, celery and white onion in olive oil, until crisp-tender. Next, gently add the freshly cooked pasta along with the Sicilian Seasoning, the sugar snap peas and sea salt to taste. Add the thickened sauce along with the sea scallops and continue to simmer the dish until the sauce coats your pasta nicely.
Serve the pasta, gently swirled onto your plates (a pasta fork works nicely for this), taking care to place the scallops, lobster and portions of the vegetables atop the pasta. Garnish with fresh sage and lemon wedges, if desired. A crisp & hearty white wine of your choice makes an excellent accompaniment. We selected a bold Spanish white.
I’m trying something a little different here. I’ve always envisioned recipes with not only wine suggestions, but also suggestions for dinner music. Here goes … traditional Sicilian music …