Scallop and Lobster Enchilada
- 1 1/2 tablespoons vegetable oil
- 1 1/4 cups diced sea scallops
- 1 1/4 cups diced onions
- 1 1/4 cups diced mushrooms
- Salt to taste
- 1 tablespoon minced garlic
- 1 1/4 cups diced lobster meat (3 to 4 chicken lobsters)
- 3/4 cup diced red pepper
- 2 medium finely diced jalapeno peppers
- 1/2 teaspoon habenero hot sauce
- 3 cups chiffonade cut spinach
- 1 1/2 cups shredded Monterey jack cheese
- 2 large egg yolks, beaten
- 4 (12-inch) tortillas (lemon cilantro preferred)
- 1/2 diced ripe pineapple
- 1 1/2 diced ripe mango
- 1 small diced red pepper
- 1 small diced green pepper
- 1/4 diced purple onion
- 1 cup chopped cilantro
- 1/2 cup orange juice
- Pinch salt
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.
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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Daniel Knerr