Lobster and Sea Scallops with Spring Vegetables
- 2 pounds wild mushrooms
- 2 quarts cold water
- 2 sprigs fresh thyme
- 1 large leek, washed and chopped
- 1 cup chopped carrot
- 1 cup chopped celery
- 2 cups chopped onion
- Salt and pepper
- 4 steamed whole lobsters
- 8 ramps sliced lengthwise in 1/2
- 4 tablespoons butter
- 1 large leek, washed and diced
- 4 cup wild mushrooms such as morels, chanterelles, trumpets, golden oyster
- 1 tablespoon chopped shallot
- 2 teaspoon chopped garlic
- 2 tablespoons olive oil
- 16 jumbo sea scallops washed and patted dry
- 8 ounces haricots verts, blanched
- 2 cups wild mushroom consomme
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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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