- 1 Lobster Tail*
- 3-6 Shrimp: 16/20 size, peeled and deveined, tail removed
- 3-6 Scallops: always use chemical free pure scallops
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- 1 tbsp. Mango Chutney
- Olive Oil
- ½ tsp. chopped Garlic
- 1 oz. Dry White Wine
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- ½ cup Coconut Milk
- Melinda’s Habanero Sauce (to taste)
- 1 tsp. Mid-Eastern Blend
- Makes 1-2 Servings
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