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This recipe is a special one for me. I created it for my mother, Betty. It was her favorite seafood recipe and we enjoyed it many times together. That’s why it’s named Jim and Betty’s Seafood Delight.
1 Stick butter
3 Tablespoons white wine
½ Cup chopped parsley (fresh)
1 ½ Cups chopped scallions (1/2 bottoms, ½ tops)
1 Cup sliced Greek olives
2 Dashes Tabasco
2 Dashes Worcestershire
1 Teaspoon chopped garlic (from the jar, already chopped)
¾ Large fresh lemon squeezed (or 1 medium)
1 ½ Pounds peeled, deveined fresh shrimp. (26-30 count, headless)
1 ½ Pounds sea scallops (washed, drained and halved)
2 Lobster tails, cut into bite size pieces
1 8 oz. package vermicelli
2 8 oz. packs Feta cheese in water (whole, crumble for serving)
½ Teaspoon black pepper
½ Teaspoon red pepper
1 Teaspoon salt
2 Teaspoons oregano
1 Teaspoon thyme
½ Teaspoon basil Read more
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