Cajun Seafood Maryann

8 extra large shrimp

8 sea scallops

Approx.. 1/3 lb. cooked lobster (can use lobster tails and cut into pieces or thaw frozen lobster)*

Cajun seasoning

Salt

Pepper

Canola oil (can use olive oil if you don’t have canola)

4 to 6 baby portabella mushrooms, sliced

6-8 sundried tomatoes – cut in half

1/3 cup chardonnay wine

2 tablespoons of butter

Brown rice (cooked according to package directions)

· Dry the shrimp and scallops with a paper towel to remove moisture.

· Season the shrimp and scallops with salt, pepper and Cajun seasoning

· Using a cast iron or heavy skillet, coat the bottom of the pan with canola oil and heat on medium-high until oil is very hot.

· Place the scallops in the hot oil – do not move them – after 2 minutes, turn the scallops and cook for another minute. Remove to a plate.

· Place the shrimp in the hot oil (add a bit more oil if needed). Cook the shrimp until pink on both sides. Remove from pan and place on plate with the scallops.

· Add the butter and a little oil to the pan. Add the wine and simmer.

· Add the mushrooms and tomatoes – simmer about 2 minutes or so

· Add the shrimp, scallops and lobster to the pan. You may need to add some extra butter and oil to make more sauce. You can also sprinkle the lobster with a little Cajun seasoning.

· Add rice to bowls and then pour the sauce and seafood over rice.

*If using fresh lobster tails, steam 2 lobster tails for 8 minutes and then cool.