Scallops with Lobster Sauce and Tarragon Oil

Ingredients:

Tarragon oil

• ½ cup (125 ml) olive oil
• ½ cup (125 ml) vegetable oil
• ½ cup (125 ml) fresh tarragon
• Salt and pepper to taste

Lobster sauce

• 2 French shallots, diced
• ½ cup (125 ml) dry white wine
• 1 cup (250 ml) lobster stock
• ½ cup (125 ml) cream
• 1 tbsp (15 ml) cold butter, cut in two
• 1 tbsp (15 ml) lobster roe (red)
• 1 tbsp (15 ml) tomalley (green)
• Salt and pepper to taste

Scallops

• 20 large scallops

Method:

1. Blend tarragon oil ingredients at high-speed in food processor. Set aside.
2. Sweat shallots in butter and oil.
3. Deglaze with wine, let reduce and add stock.
4. Let reduce further, add cream and whisk in cold butter.
5. Add lobster roe and tomalley. Let simmer for 5 minutes and strain.
6. Salt and pepper to taste. Set aside.
7. Rinse scallops and pat dry. Fry in very hot oil and butter.
8. Serve scallops in a ring on each plate with grilled vegetables in the middle. Garnish scallops with drizzles of lobster sauce and tarragon oil. (You may wish to filter the tarragon oil before serving.)

Preparation time

10 minutes

Cooking time

10 minutes

Servings

Serves 4

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