Portuguese Seafood Rice

[ladyseville]

8 C. rice pilaf
8 oz. lobster meat
8 oz. sea scallops
8 oz. shrimp (peeled & de-veined)
1/4 C. butter
2 T. chopped onion
1 tablespoon fresh minced garlic
1/4 C. white wine
1 T. Goya Seasoning
1/4 C. clam juice
salt and pepper to taste
1 t. parsley
1/2 t. lemon juice
dash of Tabasco Sauce

Prepare enough rice pilaf to yield 8 cups of cooked rice, (Recipe is supplied below).

While the rice is cooking melt the butter in a heavy sauté pan. Add the chopped onion and minced garlic and sauté until the onions are transparent. Add the shrimp and sauté for about a minute. Add the scallops and lobster meat and sauté until the scallops are white and firm. Add the Goya Seasoning, a dash of salt and pepper, and the parsley flakes while tossing the seafood. Add the lemon juice, white wine, clam juice, and a dash of Tabasco Sauce and bring to a simmer. Serve at once over rice pilaf.

Rice Pilaf

Melt 4 T. of butter in a 5-quart or larger saucepan.

Sauté 3 T. of chopped onion and 1 T. of minced garlic until transparent.

Add 4 1/2 C. of cold water, 6 chicken bouillon cubes, 1 t. of lemon juice, and 1 t. of black pepper and bring the mixture to a boil.

Stir in 2 cups of converted rice, reduce heat, cover and simmer for 20 minutes. Remove from heat and let stand for 10 minutes before serving.