Scallop and Lobster

Instructions

Scallop and Lobster

Recipe provided by Peabody Hotel

Beer Batter Ingredients

·      1 cup flour

·      8 ounces dark beer

·      1 tablespoon  dry yeast

·      1 teaspoon salt

·      1 sprig of tarragon. finely chopped

·      1 sprig of rosemary, finely chopped

·      1 pinch of sugar

Fennel Flan Ingredients

·      1 head of fennel

·      1 pint heavy cream

·      3 eggs

·      3 egg yolks

·      2 ounces pernod

Carrot-Ginger Sauce Ingredients

·      ½ cup of carrot juice

·      ¼ cup white wine

·      1 ounce fresh ginger

·      8 ounces whole butter

Fennel Slaw Ingredients

·      1 each fennel bulb

·      1 each peeled jumbo carrot

·      1/8 cup seasoned rice vinegar

·      3 tablespoons fennel oil

·      Micro Arugula

Method

For the beer batter:  warm a small portion of beer. Whisk in the yeast, let stand for 10-15 minutes covered with a little bit of sugar to activate the yeast.  Whisk together the beer and the flour without lumps.  Once yeast has risen, add to the mixture with the chopped herbs and salt.

For the fennel flan:  chop the fennel into cubes the size of a quarter.  In a medium size pot, cook the fennel in the cream along with the Pernod.  Cook thoroughly until fennel is fork tender.  Once fully cooked,  Blend fennel and  cream with the eggs and egg yolks.

Set oven to 325 degrees.  Spray small baking dishes with pan coating.  Fill cups almost full of fennel mixture.  Place dishes in baking pan with a little water to cover the bottom.  Bake in the oven covered for 20-25 minutes.

For the carrot-ginger sauce:  peel and chop ginger roughly. In small sauce pan combine carrot juice, white wine and chopped ginger and bring to a low boil and let reduce until the juice has thickened.  Remover ginger pieces, and whisk in whole(cold) butter a little at a time.  Salt to taste. 

Sear scallops in a hot skillet to get a golden brown crust on top.  Once golden brown flip and sear the other side until fully cooked.

For the lobster claws: Have frying oil at 325 degrees.  Dunk the claws into the beer batter for a full coating.  Fry in the oil until golden brown and crispy.

For Slaw

Finely Slice Fennel on Mandolin then make fine carrot julienne, Place ingredients in small bowl than add vinegar and fennel oil. Salt pepper to taste. In last minute add micro greens

To plate: Place Fennel Flan in center of plate.  Arrange Scallops around the Flan put sauce in between the Scallops then place Lobster claws on sauce. Top the flan with some Fennel Slaw and the dish is ready to serve     

 

Ingredients
  • 1 cup flour
  • 8 ounces dark beer
  • 1 tablespoon dry yeast
  • 1 teaspoon salt
  • 1 sprig of tarragon. finely chopped
  • 1 sprig of rosemary, finely chopped
  • 1 pinch of sugar
  • 1 head of fennel
  • 1 pint heavy cream
  • 3 eggs
  • 3 egg yolks
  • 2 ounces pernod
  • ½ cup of carrot juice
  • ¼ cup white wine
  • 1 ounce fresh ginger
  • 8 ounces whole butter
  • 1 each fennel bulb
  • 1 each peeled jumbo carrot
  • 1/8 cup seasoned rice vinegar
  • 3 tablespoons fennel oil
  • Micro Arugula

Comments

awesome, the blend of beer batter and lobster omg the best ever thanks to you both for sharing!

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