Sea Scallops with Lobster Pea Broth Recipe

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2 votes | 5297 views

Fantastic dish for a dinner party - take some time on your presentation, your guest will love it and will make the night memorable. Here's a suggestion: On a large plate, put mixed vegetables in the center and 2 scallops on top of vegetables then drizzle with 1 tablespoon sauce around all.

Prep time:
Cook time:
Servings: 3
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Ingredients

Cost per serving $6.40 view details

Directions

  1. Vegetable Prep:
  2. Corn: In a medium sauce pan bring water to a boil. Salt with 2 tablespoons of sea salt and add corn. Blanch for 2 minutes then shock in ice bath. Pull out of ice bath and reserve.
  3. Peas: In a medium sauce pan bring water to a boil. Salt with 2 tablespoons of sea salt and add peas. Blanch for 3 minutes then shock in ice bath. Pull out of ice bath and reserve.
  4. Carrot Balls: Cook in cold salted water until boiling for approximately 4 – 5 minutes. Taste for doneness. Keep them a bit firm. Remove and shock in ice bath. Pull out of ice bath and reserve.
  5. Pearl Onions: Put pearl onions in pot of cold water. Bring to boil for 3 – 4 minutes. Keep them a bit firm. Remove and shock in ice bath. Pull out of ice bath and remove peel.
  6. Snap Peas: leave raw
  7. After all vegetables have been blanched, mix together and place to the side for later.
  8. Sauce Prep
  9. In medium sauce pan, over high heat, sauté lobster shells with olive oil for five minutes, add carrot, onions and celery. Cook until translucent, add remaining ingredients. Deglaze with brandy and sherry, let cook for 2 minutes and add water to cover. Cook for 20 minutes and strain through fine sieve.
  10. In blender, put 3 cups of frozen peas and lobster broth. Blend until smooth and strain through chinois.
  11. Scallops
  12. Note:
  13. Always be sure to remove the muscle located on one side of the scallop before cooking. The muscle is usually slightly darker than the color of the flesh and is easily removed in one piece by hand without gouging the flesh of the scallop. If left on when cooked, the muscle develops a much tougher texture than the flesh and can be unpleasant to eat.
  14. In a non-stick pan, sauté scallops with 1T olive oil over medium/high heat. Sear for approximately 2 ½ minutes on each side, depending upon the size and thickness of scallops.
  15. Sauté vegetable mixture in olive oil and butter, season to taste with salt and pepper.
  16. Reheat sauce over low to medium heat.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 1052g
Recipe makes 3 servings
Calories 1053  
Calories from Fat 533 51%
Total Fat 60.54g 76%
Saturated Fat 23.73g 95%
Trans Fat 0.0g  
Cholesterol 81mg 27%
Sodium 578mg 24%
Potassium 1347mg 38%
Total Carbs 87.27g 23%
Dietary Fiber 24.8g 83%
Sugars 16.58g 11%
Protein 20.81g 33%
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Reviews

  • Thomas Rekasis
    My fiance and i made this dish for dinner tonight and i just had to say thank you....truly fantastic.
    I've cooked/tasted this recipe!

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