Fruits De Mer Recipe
Florida black grouper | jumbo sea scallops | shrimp | champagne lobster sauce | potato puree | shaved asparagus salad
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Ingredients
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Seafood
Champagne Lobster Sauce
Potato Puree
Shaved Asparagus Salad
Method
Preparation of Seafood
- 1
Cook the Seafood
Season the Florida black grouper, sea scallops, and shrimp with salt and black pepper. In a large skillet over medium-high heat, add 2 tablespoons of butter. Once melted, add the grouper fillets and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and keep warm.
- 2
Sear the Scallops
In the same skillet, add another tablespoon of butter. When hot, add the sea scallops and sear for about 2-3 minutes on each side until they are golden and opaque. Remove and keep warm.
- 3
Cook the Shrimp
Add the remaining shrimp to the skillet and cook for about 2-3 minutes until pink and cooked through. Remove and keep warm.
Champagne Lobster Sauce
- 4
- 5
Finish the Sauce
Stir in the heavy cream and chopped tarragon. Cook for an additional 5 minutes until thickened. Season with salt and black pepper to taste.
Potato Puree
- 6
- 7
Make the Puree
Add 4 tablespoons of butter and 1 cup of heavy cream to the potatoes. Mash until smooth and creamy. Season with salt and black pepper to taste.
Shaved Asparagus Salad
- 8
Assembly
- 9
Plate the Dish
On each plate, create a base of potato puree. Arrange the seafood over the puree, drizzle with champagne lobster sauce, and top with the shaved asparagus salad.