Fruits de Mer with Roasted Pepper and Artichoke Sauce
Recipe by: Jeff Bland
This is usually served cold as an appetizer but can be adapted to an entrée served
hot over pasta.
½ Pound Large Shrimp
½ Pound Sea Scallops
¼ Pound Lobster Meat
½ Cup Lump Crab Meat
Season the shrimp, scallops, and lobster with salt and pepper; cook until just done by your favorite cooking methods. I like to roast the shrimp, grill the scallops, and poach the lobster. The crab is already cooked. Cool down seafood immediately after cooking and hold cold until ready to serve.
Note: Use any variety of seafood or shell fish you like and enjoy. You are not limited to the options above.
Arrange the seafood on individual plates for a dinner course or on a platter for a party, along with garnish of parsley, lemon, tomato, or any other vegetable you choose. Serve the sauce in the side in a small cup or ramekin.
1 Red Pepper, roasted and skinned. (you can use canned roasted peppers)
¼ Cup Canned Artichoke Hearts, drained
1 Clove of Garlic, Minced
1 Teaspoon Capers
½ Cup Mayonnaise
Salt and Pepper to taste
In a food processor, blend the peppers, artichokes, garlic, and capers until chopped well but not smooth. Combine this mixture with the mayonnaise and season with salt and pepper to taste.
Note: This is only one sauce option. You can serve this with any sauce you like. Cocktail, Remoulade, Tartar, or Hot Sauce are wonderful with fresh seafood.
Fruits de Mer translates to "Fruits of the Sea."