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

Robin Gallant

Servings

3-4

Prep Time

20 minutes

Cook Time

30 minutes

Calories

650

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

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.

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