Recipe courtesy of Callahan Catering
Total:
1 hr 55 min
Active:
35 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Directions

To make consomme: Put all ingredients into a stockpot and bring to a boil. Cook until liquid is reduced by two-thirds. Strain and season with salt and pepper, if necessary

Take claws out of shells, try to keep whole. Take tails out of shells and cut in half. Blanch the ramps in boiling salted water for 8 to 10 minutes or until al dente. Melt 2 tablespoons of butter in a skillet over medium heat. Add the leeks and saute for 5 to 10 min. Add blanched ramps and cook until leeks and ramps caramelize to a golden brown. Sautee mushrooms with shallot and garlic in olive oil. Place a saute pan over high heat and add the remaining butter. Heat until butter turns golden brown, sear scallops on both sides until golden brown. If necessary, finish scallops in oven. Lay out 8 bowls and mound the leek and ramp mixture in the center. Next arrange the scallops, haricots verts and mushrooms. Lay the half tail down on the leeks and place the claw on top. Pour the hot consomme into the bowl and top with micro-greens and serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Deconstructed Lobster Salad

Recipe courtesy of Ina Garten

Lobster Tails with Clarified Butter

Recipe courtesy of Giada De Laurentiis

Florida Lobster and Sea Scallop Fritters

Recipe courtesy of Ocean Grill

Sea Scallops

Recipe courtesy of Cat Cora

Blackened Sea Scallops

Recipe courtesy of Cheryl Smith

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking