For 1
1 pink shell scallop
1 tiger prawn
2 Manila or razor clams
2 mussels
1 oz salmon
1 oz white fish (snapper, sole or mahi-mahi)
1 small squid or octopus
1/2 tsp. chopped shallot
1 tsp. lobster oil
1/2 tsp. balsamic vinegar
salt, pepper

Clean the shellfish under running water. Cut the fish into 1/2 inch cubes. In a non stick sauté pan over medium heat, sauté the chopped shallot in a 1/4 teaspoon of lobster oil for 30 seconds. Add all fish and shellfish and sauté for one minute. Place in preheated over at 400°F for 2 minutes. Remove the pan from the oven, deglaze with half of the balsamic vinegar, mix together. Arrange in middle of a plate. Add the remaining vinegar and lobster oil over the fish. Garnish with a bouquet of chervil, dill or mint and enjoy!