Seared Sea Scallops* G Recipe
with asparagus, red onion, sweet corn, lobster pommes purée and beurre blanc
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Ingredients
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Scallops
Asparagus and Vegetables
Lobster Pommes Purée
Beurre Blanc Sauce
Method
Prepare Lobster Pommes Purée
- 1
Cook Potatoes
Peel and chop the Yukon Gold potatoes into even-sized pieces. Boil them in salted water until tender, about 15-20 minutes. Drain and set aside.
- 2
Make the Purée
In a mixing bowl, mash the cooked potatoes until smooth. Stir in heavy cream and butter until creamy. Fold in the cooked lobster meat, and season with salt to taste. Keep warm.
Prepare Beurre Blanc Sauce
- 3
Cook Shallots
Finely chop the shallots and add them to a saucepan with the white wine. Bring to a simmer and reduce until almost dry, about 5-7 minutes.
- 4
Whisk in Butter
Reduce heat to low and whisk in cold butter pieces gradually until the sauce is smooth and emulsified. Season with salt and white pepper. Keep warm.
Prepare Asparagus and Vegetables
- 5
Cook Asparagus
Trim the ends of the asparagus and blanch in boiling salted water for 3-4 minutes until bright green and tender-crisp. Drain and set aside.
- 6
Sauté Vegetables
In a skillet, heat a tablespoon of olive oil over medium heat. Add chopped red onion and sauté until translucent. Add sweet corn and asparagus, and cook for an additional 2-3 minutes. Season with salt and pepper.
Sear the Scallops
- 7
- 8
Plate the Dish
On each plate, place a generous scoop of lobster pommes purée, top with sautéed asparagus and sweet corn, and arrange the seared scallops on top. Drizzle with beurre blanc sauce and serve immediately.
