Garlic Seared Shrimp and Scallops over Harissa Spiced Lobster Bisque

Servings: 4

Ingredients:

• 1 Quart of Legal Sea Foods Maine Lobster Bisque
• 2 tbsp Harissa
• 1 Lime
• 1 tbsp Heavy Cream
• 12 Dry Day Boat Sea Scallops
• 1lb Raw Shrimp
• 3 tbsp Garlic Herb Butter
• 1 Calabrian Pepper thinly sliced
• 4 Legal Sea Food Dinner Rolls

Instructions:

1. Thaw bisque in the refrigerator for 24 hours. Cut open a corner of the bag and pour product into a saucepan. Heat bisque, harissa and lime juice over medium heat, stirring occasionally, until thoroughly heated (165°F).
2. Season the scallops and shrimp with your favorite Cajun spice (or salt and pepper). Heat the garlic butter in a frying pan until starting to foam. Add the seafood and cook for 1 min on each side until the shrimp is pink and the scallops are cooked and starting to brown but still have a little bounce.
3. To serve, divide the scallops and shrimp into the center of4 soup bowls, pour around the spicy bisque, Calabrian pepper slices, zest a little time and add a drizzle of heavy cream. Serve with toasted Legal Rolls with garlic butter.