Pan-seared Jumbo Scallops, Shrimp & Lobster Tail Recipe
Fresh and pan-seared, topped with lemon buerre blanc sauce, with asparagus and roasted fingerling potatoes.
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Ingredients
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Seafood
Vegetables
Lemon Beurre Blanc Sauce
Seasoning
Method
Preparation of Vegetables
- 1
Roast Fingerling Potatoes
Preheat the oven to 400°F (200°C). Cut the fingerling potatoes in half lengthwise and toss them with 1 tablespoon of olive oil, salt, and black pepper. Place them on a baking sheet and roast in the oven for about 25-30 minutes, or until crispy and golden brown.
- 2
Cooking Seafood
- 3
Cook Lobster Tail
Bring a pot of salted water to a boil. Add the lobster tails and cook for about 6-8 minutes until they turn bright red and the meat is opaque. Remove from water and let cool slightly before slicing them in half lengthwise.
- 4
Sear Scallops and Shrimp
In a large skillet, heat 2 tablespoons of olive oil over high heat. Season the scallops and shrimp with salt and black pepper. Once the oil is hot, add the scallops and shrimp. Sear the scallops for about 2-3 minutes on each side until golden brown and slightly firm. Cook the shrimp for about 2-3 minutes until they are pink and opaque.
Prepare Lemon Beurre Blanc Sauce
- 5
Make the Sauce
In a saucepan, melt 1 tablespoon of butter over medium heat. Add the finely chopped shallots and cook until translucent. Add the white wine and lemon juice, and bring to a simmer. Reduce the mixture by half, then gradually whisk in the remaining butter until the sauce is smooth. Season with salt and black pepper to taste.