Ingredients:

Jumbo Shrimp 8 ea

Dry Sea Scallops 8 oz

Lobster Meat 4 oz

Oil 1 oz

Minced Garlic oz

Chopped Shallots 1 oz

Diced Bacon 1 oz

Julienne of Roasted Red Peppers 1 oz

Chiffonade Fresh Basil 10 leaves

Grated Orange Zest orange

Salt TT

White Pepper TT

Cayenne Pepper TT

Gran Marnier Liqueur 3 oz

Heavy Cream 10 oz

Heat oil in saut pan. When hot add shrimp and scallops. Let cook approximately one minute and flip. Add garlic, shallots, bacon, red peppers, basil and orange zest. Saut for 1 minute, stirring all ingredients in together.

Remove pan from heat and add Gran Marnier. Carefully place back on burner. If using a gas stove this should create a burst of flames immediately. If using electric stove you may need to ignite from the side with a match. Be very careful. Let flames burn out and add heavy cream. Season with salt, white pepper and cayenne pepper. Return to a boil and let the cream mixture thicken to a sauce consistency. Add lobster meat and heat for 1 minute.

Serve with risotto (recipe follows) or favorite rice dish.

Sun Dried Tomato and Fresh Basil Risotto

Oil 2 tbsp

Minced Garlic oz

Chopped Shallots 2 oz

White Wine cup

Arborio Rice 1 cup

Chicken Stock 1 cup

Sun Dried Tomatoes 1 oz

Chiffonade Fresh Basil 10 leaves

Parmesan Cheese 1-2 oz

Heat oil in pan. When hot add garlic and shallots. Saut for 1 min. Add Arborio rice and stir and saut to coat each rice grain with oil, approximately 1 minute.

Add white wine and stir rice constantly until wine is absorbed. Add hot chicken stock cup at a time. Stir until absorbed and then repeat this step until all the stock is gone and the rice reaches the "al dente" stage, creamy on the outside and still firm, but not crunchy, in the center. Add sun dried tomato just before stock is all incorporated.

Remove from heat and stir in chiffonade of basil. When mixed add parmesan cheese and fold in. Season if needed with salt and white pepper.

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