| For
4
12 oz fresh scallops
8 oz mesculin mix
1/2 cup lobster oil
2 tbs. sherry vinegar
1 tbs. old fashioned mustard
1 tsp. freshly chopped mint
salt & pepper to taste
Mix the scallops with 2 tbs. of lobster oil in a bowl,
and refrigerate for 2 hours. Over a hot stove, heat a sauté
pan until very hot. Add 1 tsp. of lobster oil. Salt and
pepper the scallops and sauté over high heat until they
are golden color (approx. 2 minutes). Transfer to a plate,
and reserve in oven at 250°F.
In a bowl, mix the salad with the chopped mint and 1 tbs.
of lobster oil. Divide into the middle of 4 plates. Arrange
the cooked scallops around the salad. Deglaze the pan with
the old fashion mustard and sherry vinegar. Let boil for
1 minute then add the remainder of the lobster oil. Boil
for 10 seconds and pour over the scallops on. Serve.
* If you use frozen scallops, try using F.A.S. (frozen
at sea) The quality is usually better.
* It could also be done with prawns or any fish cut into
cubes. |
