Seafood Fra Diavolo

Seafood Fra Diavolo
1# U12 Shrimp Peeled and Deveined
1# Diver Scallops(these are the large one’s folks)
1# Lobster Meat
1/4 cup Extra Virgin Olive Oil
4 Cloves Minced Garlic
4 Minced Shallots
1 Large Onion Diced
1 cup White Wine
1 Tbl Dijon Mustard
1 (14 1/2 ounce) Can Diced Tomatoes
6 Ripe Plum Tomatoes Diced
1 Sprig Fresh Oregano Chopped
1/2 cup Fresh Basil Leaves Chopped
3 Tbl Fresh Italian Parsley Chopped
2 tsp Smoked Kosher Salt(may use regular Kosher Salt)
1 Tbl Spittin Fire Hot Sauce 2011 Scovie Award Winner(More or less depending on how hot you want to go)
2 cups Shredded Parmesan Cheese
1 60 oz jar Mojo’s Tapenade 2010 1 st Place Winner NEPTS
1# Angel Hair Pasta

Procedure:
Place Olive Oil into a large sauté pan, heat add scallops sauté for 2 minutes and turn, add shrimp and sauté for 2 minutes turn shrimp add cooked lobster meat and sauté another 2-3 minutes, remove all seafood from pan
Add garlic and shallot and sauté until translucent, do not brown or burn
Add Onion and sauté 3-4 minutes
Add white wine and Dijon mustard, diced canned and fresh tomatoes, Spittin Fire Hot Sauce and Mojo’s Tapenade, simmer for 10 – minutes until sauce has thickened a bit
Add Oregano, Basil, Parsley and Kosher Salt and Seafood
Toss and heat for 3-4 minutes
While heating seafood mixture for 3-4 minutes add the angel hair pasta to boiling water
Serve the Fra Diavolo on top of the angel hair pasta, top with Shredded Parmesan

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