Scallop and Lobster Enchilada Recipe

Name: Scallop and Lobster Enchilada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a large saute pan on high heat add half of the oil.
2
When hot, saute diced scallops just until they begin to turn white and lose their translucence.
3
Add the onions and cook for 2 minutes.
4
Remove from the heat.
5
Saute the mushrooms in a separate saute pan with rest of oil until they give off their water and begin to brown.
6
Season with salt.
7
Combine into first pan and add garlic, lobster, red pepper, jalapeno, habanero sauce, and spinach and saute until vegetables soften and spinach wilts.
8
When all are incorporated remove from the heat and blend in the cheese.
9
Cool on sheet pan.
10
When set; roll in tortillas, sealing ends with egg yolk.
11
Wrap each in plastic.
12
Refrigerate.
13
Salsa:
14
Preheat the oven to 400 degrees F.
15
In a large mixing bowl, blend all diced ingredients with cilantro, orange juice, and pinch of salt.
16
Refrigerate for at least 1 hour for flavors to marry.
17
Brown enchiladas in pan or griddle.
18
Heat through in oven.
19
Cut on bias into 4 pieces.
20
Garnish with cilantro and serve with salsa.

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 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, and more.

Yes, Scallop and Lobster Enchilada falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallop and Lobster Enchilada

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