Here is another meatless recipe for Lent but it's good year 'round. It's easy, delicious and elegant. You can serve it as an appetizer or entree and wait for the "wows"! This is my shortcut version of a time consuming classic but no one will ever know.
4 scallop baking shells*
12 medium shrimp [peeled & cleaned]
4 large sea scallops
1 lobster tail
1 can condensed cream of mushroom or celery soup
1/3 cup light cream or whole milk
2 tablespoons chopped roasted red pepper
1/3 cup Corn Flake crumbs or crushed Ritz Crackers
pinch of fresh ground nutmeg
1 teaspoon white vinegar
2 teaspoons sherry
ground black pepper
Preheat oven to 425* with rack just above center
In 2 quart saucepan bring 1 quart of water, vinegar and 1 tsp. salt to a boil. When the water reaches the boil lower to simmer and add the shrimp. As soon as the shrimp turn pale pink [very quickly] remove with a slotted spoon to a bowl leaving the water in the pan. Repeat with the lobster tail and cook for about 4 minutes and remove to a plate leaving the water. Now add the scallops to the water and remove from heat. Cook for 1 minute and remove. Now you can discard the water.
Shell and clean the shrimp leaving the tails on, if they were not already done. Shell the lobster tail and cut in half length-wise and then cut each half into 4 pieces. Quarter each scallop.
In a small pan combine the can of soup, cream and sherry and gently warm over low heat while stirring. Add a 1/4 tsp. of black pepper and pinch of nutmeg. Remove the warmed sauce from the heat and stir in the roasted red pepper.
In each scallop shell arrange 3 shrimp, 4 pieces scallop and 2 pieces lobster. Cover each with sauce and top with corn flake crumbs.
Place shells on a baking sheet covered with aluminum foil and bake for 14 to 16 minutes or until lightly browned and bubbly.
For an appetizer, serve one each on a plate. For an entree** serve each shell on a bed of buttered rice with a vegetable on the side.
*you can substitute ramekins for the shells.
** you can also bake the mixture in a small casserole dish and serve in baked puff pastry shells over rice.
This dish pairs beautifully with a semi-sec sparkling wine.