 Copyright © 2012 Whit’s Media, Inc. All Rights Reserved. |
Warm Lobster, Scallop and Scrod |
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Seafood: 2 Chic Lobster (1 lb ea.), 1-lb Sea Scallops, 2- 2 1/2 lb Scrod Filet Court Bouillon (for paching lobsters), Kosher Salt and Ground Whiter Pepper, 1/4-cup Olive Oil (for sautering) Spices: 3 Egg yolks, 1-tbs. Lime Juice, 1-2 Garlic Cloves, 1/2-tbs. Dijon Mustard, Koshner Salt and Ground White Pepper, 1-cup Vegetable Oil, 1/2-cup Extra Virgin Olive Oil, Cold Water (to thin mayonnaise) Salad: 2 small Heads of Baby Frisee, 2 brunches Watercress, 1 brunch Chives, 1 small bunch Chervil, 4 Limes (for garnish)
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Vegetable Escabeche: 2-pints baskets of Red Pearl Onions, 3-med. Carrots, 1-pint basket mixed Cherry Tomatoes Garlic Mayonnaise: 1/2-cup Champagne Vinegar, 1/4-cup Sherry Vinegar, 6-8 Sprigs Fresh Cilantro, 2-3 Cloves Garlic (thinly sliced) ,1/4-tsp. Chili Flakes, 2-3 pinches Saffron Threads, 2-3 tbsp. Olive Oil, Kosher Salt to taste To Dress: 1-2 tbsp. Champagne Vinegar, 1 tbsp. Sherry Vinegar, 1/4-cup Extra Virgin Olive Oil, Kosnher Salt, ground Pepper to taste |
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To Prepare Mayonnaise: In food process, place egg yolks, lime juice, garlic, mustard and pinch of salt. While machine is on, drizzle in slowly the vegetable and olive oils and whisk until completely emulsified. Taste and season accordingly, thin with cold water to a creamy consistency. Place in squirt bottle and set aside, refrigerate. To Prepare Vegetables: Combine spices for escabeche. Peel and slice carrots. Blanch until al dente, then place in spices while warm. Blanch and peel pearl onions, split in half and add to carrots and spices. Wash and cut tomatoes in half. Set tomatoes aside until finish. Season to taste with salt and pepper, if needed. Toss in tomatoes just prior to serving. To Prepare Salad: Wash the watercress and Frisee. Pluck the watercress into small pieces. Trim Frisee down to the tender white centers. Finely chop chives. Pluck chervil into small sprigs. Toss together greens and herbs and chill until ready to use. To serve, season with oil and vinegar, salt and pepper to taste. To Prepare Seafood: Cook the lobster in court bouillon for 8-10 minutes. Remove from shell and cut into large pieces. Clean scallops, if necessary, and set aside to sauté. Portion the scrod into eight equal sized pieces (2-3 oz. portions). To serve- season and sauté the scallops and scrod in olive oil until just cooked. Warm lobster meat. To Serve: Place seafood on plates next to small tossed salad. Top seafood with vegetables. Drizzle with creamy garlic mayonnaise. Garnish with lime. Enjoy this dish with Robert Mondavi Winery Carneros Chardonnay.
Serves 4
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