Diver Scallop And Spiny Lobster With White Soy, Cauliflower, And Egg
Serves: 4
Weldon Lockman
1 January 1970
Based on User reviews:
48
Spice
43
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cups
Milk1
Salt1 bunch
Swiss Chard (yellow)2 cups
Soy Sauce (white with dashi)1 cup
Heavy Cream2 tbsps
Butter3 tbsps
Clarified ButterDirections:
1
To make the cauliflower puree: Trim away the stem and core from the cauliflower
2
Cut it into large pieces and using a food processor, process it into small pieces
3
In a saucepan, combine the ground cauliflower and milk and bring to a simmer, cooking until very soft
4
Strain the cauliflower through a sieve set over a bowl, reserving the milk
5
Puree the cauliflower in a blender, using only as much milk as needed to blend well
6
Pass through a fine sieve and season with salt and sherry vinegar, to taste
7
Let cool
8
To prepare the vegetables and shellfish: Separate the chard leaves from the stem
9
Cut the stems into batons and blanch them in boiling salted water until tender
10
Cut the leaves into a large chiffonade
11
Clean the wood ear mushrooms in a large bowl of water, swishing them vigorously to remove any grit
12
Dry on paper towels
13
Freeze the spiny tailed lobster just until the shell is frozen (not the meat)
14
Use scissors to cut across the top of the shell to separate it from the meat
15
Carefully remove the meat, and remove the digestive track by pulling it out through the back of the lobster with a tweezer
16
Trim the scallops by removing the "foot" and rinsing the scallops quickly in cold water
17
Dry on paper towels
18
To make the white soy dashi butter: Put the soy sauce with dashi in a saucepan, bring to a boil, and reduce until it's syrupy
19
Add the cream and continue to reduce by half
20
Slowly whisk in the butter pieces until the mixture is well emulsified
21
Season with lime juice, to taste
22
Hold the butter at 140 degrees F
23
To finish: Put the lobster, mushrooms, and chard leaves and stems in the warm soy dashi butter and cook them slowly just to warm through
24
Heat the clarified butter in a heavy skillet until almost smoking
25
Add the scallops, reduce the heat, and cook until golden brown
26
Turn and sear the other side
27
The total time in the pan should be about 4 minutes
28
Transfer the scallops to a plate and let rest
29
Melt the 2 tablespoons of butter in a nonstick pan over medium heat
30
Crack the quail eggs into the pan, being careful not to puncture the yolks
31
Cook the quail eggs sunny side up, until the whites are set and the yolks are still runny
32
Remove the lobster and vegetables from the butter
33
Slice the lobster tail into four medallions
34
Put four dollops of the cold cauliflower puree in the center of a plate
35
Top with the vegetables, a medallion of lobster, and a scallop
36
Place the sea urchin tongue atop the scallop and top with the fried quail egg