Bright Star Restaurant's Grilled Seafood Pasta
2 tablespoons light olive oil
1 pound bay scallops
1 pound medium shrimp, peeled and deveined
Meat from two lobster tails
2 fillets of snapper, cut into bit size pieces
In a large pot, cook 1 pound of penne pasta dente.
Directions: Rinse scallops, shrimp and lobster with cold water and set aside with snapper meat on a plate. Heat 2 tablespoons olive oil in large skillet until hot. Sprinkle seafood with salt and pepper to taste. Cook scallops, shrimp, lobster meat and snapper until soft and translucent estimated time 5 minutes. Set seafood aside and cover loosely with aluminum foil.
Herb Butter Sauce
1 pound unsalted butter at room temperature
2 tsp Greek Seasoning
1 clove garlic, minced
½ tsp ginger
½ tsp thyme
¼ cup wine (optional)
¾ cup heavy whipping cream
Directions: Mix first six ingredients with butter and form into a ball. Place in refrigerator to harden for several hours before preparing dish. Remove herb butter from refrigerator. Heat butter on medium high heat until melted. Add wine and whipping cream stirring occasionally until reduced by half. Remove from heat. Return cooked seafood to large skillet and mix with herb butter sauce. Serve over pasta.
1720 Valley View Drive