Serves:
Ingredients:
Directions:
To make
the stock, place all the ingredients in a large pot and bring to a
boil. Add the scallops and the shrimp and simmer until opaque. Remove
the seafood from the stock using a slotted spoon. Transfer to a bowl,
cover, and set aside. Add the celery to the reserved stock and simmer
for one minute. Add to the bowl of seafood and chill in the
refrigerator for 1-2 hours. When ready to serve, add the tomatoes,
avocado, jumbo lump crabmeat and the pre-cooked lobster tail meat.
Lightly combine with Meyer Lemon Vinaigrette. Garnish with micro
sprouts.
Serves
8-10
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