Seafood Stuffed Idaho® Potato
Manager, Hartford Hospital
1 each Idaho® Russet potato (100 ct), scrubbed, cooked, cut in half length wise
2 ounces bay scallops
2 ounces 31-35 shrimp, peeled/deveined and tail-less
2 ounces lobster meat diced
1 each scallion, thinly sliced, green only
3 leaves lemon balm, fine julienne
1 clove garlic, minced
1 tablespoon bacon/cooked crisp/crumbled
1 tablespoon butter
pinch Mexican sea salt
3 ounces heavy cream
2 1/2 teaspoons chopped parsley
1/2 teaspoon lemon zest
Scoop out potato halves, reserve meat.
Deep fry both halves to golden brown, drain well.
Melt butter in pan add seafood, garlic and scallions.
When almost done, deglaze pan with wine, add lemon balm, stir.
Add bacon, reserved potato and heavy cream, Stir.
Season with sea salt.
Place under broiler for 15 seconds and serve on a bed of greens.
Garnish with chopped parsley and lemon zest.