Mariscada Mariscos
 
6   lobster tails
1/2 cup  olive oil
3   garlic cloves, minced
1 tsp  ginger, grated
1 lb.  clams in shell, cleaned
1 lb.  shrimp, shelled and deveined
1/2 lb.  scallops
1 Tbsp  flour
2   eggs
1 cup  milk
1 cup  dry white wine
4   scallions
1/2 cup  parsley, minced
  salt and pepper to taste
 
bring large pot of water to a boil. split lobster tails in two. plunge 
into boiling water for 1 minute. remove. pull meat slightly away from, but 
not out of shell. set aside. heat oil in large skillet. stir in garlic and 
ginger and cook over medium heat until garlic just begins to turn golden. 
add lobster, clams, shrimp and scallops to pot. cover and let cook just 
until clam shells open, about 5 - 7 minutes. whisk together flour, eggs, 
milk and wine untilsmooth. stir in scallions and parsley. when shrimp have 
turned pink, remove pan from the heat. let rest 1 minute and stir in 
sauce. it will look like a chinese egg drop sauce. season to taste with 
salt and pepper. 
 
serves: 6 - 8 
 
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(ID: 10980) Mirror: rec.food.recipes: Thu, Sep 4, 2003


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