Recipe courtesy of Michael Jacobs and Allan Fisher
1 hr 40 min
40 min
1 hr
8 servings


  • 1 1/2 cups cleaned Taylor bay scallops
  • 2 cups poached and sliced Maine lobster tail
  • 1/2 small red onion, halved and julienne
  • 2 scallions, sliced on the bias
  • 1 medium yellow pepper, halved and julienne
  • 1 medium green pepper, halved and julienne
  • 3 jalapeno chiles, seeded and diced
  • 2 tablespoons finely grated fresh ginger
  • 1/2 bunch freshly chopped cilantro leaves
  • 1/2 bunch freshly chopped fresh basil leaves
  • 1/4 bunch freshly chopped mint leaves
  • 1 whole lime, juiced
  • 1/2 navel orange, juiced
  • 1/2 lemon, juiced
  • 3/4 cup ketchup
  • 1/2 ancho chile (reconstituted and pureed)
  • 1 cup canola oil
  • 1 cup toasted spiced pumpkin seeds, for garnish
  • Salt and freshly ground black pepper


In a large bowl, combine all vegetable and protein ingredients and mix well. Season to taste. In a blender combine all the rest of the ingredients, including the liquids and herbs, reserving some of the cilantro for a garnish. Pour mixture over vegetable-protein mixture and marinate for up to 1 hour in a refrigerator. Right before serving add the extra cilantro and season again. Garnish with pumpkin seeds.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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