Recipe courtesy of Daniel Knerr
Show: The Best Of
Episode: Lunch Favorites
Save Recipe Print
Total:
2 hr 15 min
Prep:
1 hr
Inactive:
1 hr
Cook:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Salsa:

Directions

In a large saute pan on high heat add half of the oil. When hot, saute diced scallops just until they begin to turn white and lose their translucence. Add the onions and cook for 2 minutes. Remove from the heat. Saute the mushrooms in a separate saute pan with rest of oil until they give off their water and begin to brown. Season with salt. Combine into first pan and add garlic, lobster, red pepper, jalapeno, habanero sauce, and spinach and saute until vegetables soften and spinach wilts. When all are incorporated remove from the heat and blend in the cheese. Cool on sheet pan. When set; roll in tortillas, sealing ends with egg yolk. Wrap each in plastic. Refrigerate.

Salsa:

Preheat the oven to 400 degrees F.

In a large mixing bowl, blend all diced ingredients with cilantro, orange juice, and pinch of salt. Refrigerate for at least 1 hour for flavors to marry. Brown enchiladas in pan or griddle. Heat through in oven. Cut on bias into 4 pieces. Garnish with cilantro and serve with salsa.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Seared Scallops

Recipe courtesy of Alton Brown

Chicken Enchiladas

Recipe courtesy of Tyler Florence

Simple Perfect Enchiladas

Recipe courtesy of Ree Drummond

Enchiladas Suizas

Recipe courtesy of Marcela Valladolid

Chicken Enchiladas

Recipe courtesy of Marcela Valladolid

Scallops Provencal

Recipe courtesy of Ina Garten

Chicken Enchiladas

Recipe courtesy of Trisha Yearwood

Lobster Rolls

Recipe courtesy of Jamie Deen

Browse Reviews By Keyword