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.
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.
From $1700Unit price /Unavailable
