Recipe courtesy of Eric Warren
Total:
1 hr 10 min
Active:
20 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Directions

Preheat broiler.

In a large skillet over medium heat, add olive oil and asparagus spears. Cook until asparagus is crisp-tender, about 5 minutes. Set aside, and cover to keep warm.

Add more oil to skillet, if needed, and add the onion and herbes de Provence until onion is soft, about 10 minutes. Set aside, and cover to keep warm.

Add more oil to skillet, if needed, and saute shiitake mushrooms until mushrooms are softened. Set aside, and cover to keep warm.

Add more oil to skillet, if needed, and sauté bell peppers until slightly soft but still crisp. Set aside, and cover to keep warm.

Add more oil to skillet, if needed, and saute shrimp until just cooked through. Set aside, and cover to keep warm.

Add more oil to skillet, if needed, and saute sea scallops until just cooked through.

Broil lobster tails, until just tender.

To serve, on a large platter, place a bed of tumeric rice. Place asparagus around the base of the rice. Place onions on top of rice. Place shiitakes on top of onions. Place bell peppers around the side of the rice. Place shrimp on top of the shiitakes. Place scallops around the shrimp. Place lobster tails on the extreme left and right sides against the rice Pour clarified butter over the lobster tails and rest of the seafood. Garnish with green onions.

*Cook's Note: Prepare rice according to box directions, adding 2 teaspoons of tumeric when the cooking liquid begins to simmer.

food-warnings:home-cook

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