1-lb Lobster meat (fresh)
1-lb Scallops (fresh)
1/2 cup Onion (fine chop)
1/4 cup Celery (fine dice)
2 Tbsp Garlic
1 Tbsp Shallots (fine dice)
1/2-ea Lemon, zest (fine dice)
1/2-ea Lemon Juice
1/2 cup Ketchup
3-ea Chipotle Peppers (fine dice)
2 Tbsp Worcestershire Sauce
1/2 Tbsp Crushed Black Pepper
1/2 Tbsp Kosher Salt
1/4 cup Parsley (fine dice)
4-ea Basil Leaves (chiffonade)
1 cup Red Potatoes (¼ inch cubed, boiled al dente)
2 cup Bread Crumbs
2-oz Oil

Mix all of the above ingredients (column one) together and refrigerate.

Heat oil in a sauté pan over medium heat. Form 3oz patties of hash & coat with bread crumbs. Brown on both sides and finish in a 350 degree oven until hot. Serve on a bed of field greens with a drizzle of Cayenne Pepper Mayonnaise.

For the Cayenne Pepper Mayonnaise mix all ingredients together and refrigerate.