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Ingredients
- 1 quart Water
- 8 piece fresh Florida sweet yellow corn, cooked
- 1 Tbsp. Extra virgin olive oil, plus 1 Tbsp.
- 1 x Lobster head
- 1 x Fennel pulp, minced
- 1 x Carrot, minced
- 1 x Leek, minced Salt Pepper
- 6 ounce White wine
- 1 quart Heavy cream
- 8 piece bay scallops
- 3 Tbsp. Curry pwdr
Directions
- Fill large fondue or possibly pot with water. Bring to a boil, and add in yellow corn.
- Cook about 20-25 min. Remove and put in ice bath. For the lobster cream, take large sauce pot and heat with 1 Tbsp. of extra virgin olive oil. Add in the lobster, minced fennel pulp, carrots, leek, salt and pepper and 6 ounces of white wine. Simmer about 10 min. Add in heavy cream and reduce by 2/3. Strain through china cap. Take large rondo or possibly same pot and add in corn and lobster cream. Simmer about 15 min and blend.
- For the scallops: Take saute/fry pan and add in 1 Tbsp. extra virgin olive oil and heat.
- Take scallops and dust with curry pwdr. Add in to saute/fry pan and cook till golden. Remove and lay on paper towel to strain extra virgin olive oil off scallops.
- To serve: Take a soup bowl, add in scallops and pour cream into bowl.
- Yield: 8 servings
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