This is an appetizer you would pay for in a restaurant (and I have) but can make at home. I learned the techniques for this dish in the Napa Rose Cooking School and the recipe is in the cookbook you get when you take the class.
See my page on Demi Glace for the best chicken stock you can get.
3 shallots, minced
1 tablespoon clarified unsalted butter
1/2 cup white wine
2 cups chicken stock
1/2 vanilla bean, split lengthwise
1 pinch saffron
1 whole cooked lobster, meat and shell separated
12 large scallops
1/4 teaspoon salt
2 tablespoons clarified unsalted butter
8 tablespoons unsalted butter
Reserved lobster meat
3 tablespoons tomatoes, diced
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon fresh thyme, chopped fine
- Lightly saute shallots in clarified butter over medium heat.
- Add white wine and reduce until wine is nearly gone.
- Add stock, vanilla bean, saffron and lobster shell. Simmer until stock is reduced by 50% (30 – 40 minutes).
- Keep warm over low heat.
- Dry scallops with a paper towel and season with salt.
- Heat a saute pan over medium high heat and add clarified butter.
- When butter is hot add scallops to pan (flat side down) making sure you leave room between each one.
- Saute scallops until golden brown (approximately four minutes). Turn scallops and brown on second side.
- Slowly whisk butter into sauce until completely incorporated.
- Add garnish ingredients to sauce.
- Put two scallops per person onto plate. Spoon sauce around scallops making sure that everyone gets plenty of garnish.