Name: Spicy Mango Lobster & Scallop Harissa Linguine
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3-4
Cuisine: Mediterranean
Ingredients: 1/2 cup Harissa Infused Olive Oil; 3 tbsp Alfoos Mango White Balsamic; 8-10 Large Fresh Scallops; 1.5 tbsp Real Butter (or Butter “Taste” Olive Oil); 2 Lobster Tails; 350g Linguine Pasta; 2 Large Shallots (diced); 6 Garlic Cloves (minced); 5 cups Cherry Tomatoes (halved); 1/2 cup Parmesan Cheese (grated); 1 cup fresh basil (chopped) (plus extra for garnish); 1 tsp Sea Salt

Spicy Mango Lobster & Scallop Harissa Linguine

Rated 5.0 stars by 1 users

Cuisine

Mediterranean

Author:

Robin Gallant

Servings

3-4

Prep Time

20 minutes

Cook Time

30 minutes

Calories

650

Marinate Time

2 Hours

This Spicy Mango Lobster & Scallop Harissa Linguine is a show-stopping dish that combines the richness of seafood with the bold flavours of our Nelson Olive Oil Co. products. Tender lobster tails and fresh scallops are marinated in a luxurious blend of Alfoos Mango White Balsamic and butter, then grilled to perfection. The pasta is tossed in a zesty tomato sauce made with Harissa Infused Olive Oil, garlic, and cherry tomatoes, creating a perfect balance of heat and sweetness. Finished with fresh basil and parmesan, this gourmet dish is easy to prepare yet impressive enough for special occasions.

Cook Mode

image of plated harissa and mango linguine

Ingredients

1/2 cup Harissa Infused Olive Oil
3 tbsp Alfoos Mango White Balsamic
8-10 Large Fresh Scallops
1.5 tbsp Real Butter (or Butter “Taste” Olive Oil)
2 Lobster Tails
350g Linguine Pasta
2 Large Shallots (diced)
6 Garlic Cloves (minced)
5 cups Cherry Tomatoes (halved)
1/2 cup Parmesan Cheese (grated)
1 cup fresh basil (chopped) (plus extra for garnish)
1 tsp Sea Salt

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Directions

Prepare Lobster Tails: Cut along the spine, loosen meat, and rest on top of the shell for easier grilling. Rinse and pat scallops dry.
Make Mango Butter: Whisk mango balsamic and butter. Marinate lobster tails and scallops in the mixture for at least 30 minutes, up to 2 hours.
Cook Pasta: Boil salted water, cook linguine until al dente. Reserve 1/2 cup of pasta water, then drain and rinse the pasta under cold water.
Make Tomato Sauce: Heat harissa olive oil over medium/high. Sauté garlic and shallots for 3-5 minutes, then add cherry tomatoes, salt, and pepper. Cook covered for 10 minutes, then mash tomatoes slightly and cook uncovered for 10-15 more minutes until sauce thickens.
Grill Lobster & Scallops: Preheat grill to medium-high. Grill both for 2.5 minutes per side. Set aside, cover with foil, and chop lobster.
Finish Sauce: Stir basil into the tomato sauce, then add pasta, tossing to combine. Use reserved pasta water to adjust consistency.
Serve and Garnish: Plate pasta, top with lobster and scallops, and garnish with parmesan and extra basil.

Recipe Note

Seafood Substitute: If you prefer chicken, simply swap the lobster and scallops for 2 grilled chicken breasts. Marinate the chicken in the mango butter mixture for 2 hours or overnight for maximum flavour.

Special thanks to Robin Gallant for this delicious recipe! Watch her step-by-step video on Instagram by clicking here.

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