Seared Scallops over Micro Greens with Orange Tarragon Vinaigrette with Butter Poached Lobster

Name: Seared Scallops over Micro Greens with Orange Tarragon Vinaigrette with Butter Poached Lobster
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters apple cider vinegar; 8 slices baguette, sliced diagonally about 1/4-inch thick; 8 whole fresh chives; 1 Tbsp Dijon mustard; 1 clove garlic; 1 clove garlic, minced; 1 teaspoon finely chopped garlic; 118 milliliters granulated sugar; 118 milliliters grapeseed oil; 4 servings Grapeseed oil; 1 Tbsp herbes de Provence; 2 lobster tails; 1 fresh mango; 355 milliliters microgreens; 1 Tbsp extra-virgin olive oil; 237 milliliters fresh orange juice; 4 servings Salt; 4 servings Salt and freshly ground black pepper; 4 larges scallops; 1 shallot, minced; 1 big sprig fresh tarragon; 355 milliliters unsalted butter; 2 Tbsps white vinegar; 2 Tbsps white wine vinegar

Seared Scallops over Micro Greens with Orange Tarragon Vinaigrette with Butter Poached Lobster might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains around 15g of protein, 104g of fat, and a total of 1263 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. Head to the store and pick up salt and pepper, dijon mustard, salt, and a few other things to make it today. To use up the mango you could follow this main course with the Paleo Mango Scones with Mango Butter as a dessert.

Instructions

For the vinaigrette: In a small pot, add the orange juice and tarragon sprig. Bring to a boil, then reduce to a simmer and reduce the juice by half. When reduced, remove the tarragon sprig, and chill the juice in the refrigerator. When cooled, add the white wine vinegar, Dijon mustard, garlic and a pinch each of salt and pepper.

Ingredients you will need

White Wine Vinegar

Salt And Pepper

Dijon Mustard

Orange Juice

Vinaigrette

Tarragon

Garlic

Juice

Equipment you will use

Pot

Whisk together. Slowly drizzle the grapeseed oil while whisking until you get an equal balance of oil to juice. Taste, then adjust the seasoning if necessary. Put aside.

Ingredients you will need

Cooking Oil

Seasoning

Juice

Equipment you will use

Whisk

For the gastrique: In a small pot, add the sugar, apple cider vinegar and some salt. Bring to a boil, then reduce to a simmer.

Ingredients you will need

Apple Cider Vinegar

Sugar

Salt

Equipment you will use

Pot

Add the mango, and simmer for 15 minutes. Use an immersion blender, blender or even a hand mixer to blend well. Then strain through a fine mesh sieve. (If you don't have a fine sieve, you can use a regular strainer lined with cheese cloth or a clean dish towel.) You want to remove any little bits of mango that the blender missed. Put in the refrigerator to cool.

Ingredients you will need

Cheese

Mango

Equipment you will use

Immersion Blender

Cheesecloth

Kitchen Towels

Hand Mixer

Sieve

Blender

For the lobster: Bring a pot of water to a boil and add the white vinegar. Drop in the lobster tails and simmer them until they just begin to turn bright orange/red.

Ingredients you will need

Lobster Tails

Distilled White Vinegar

Lobster

Orange

Water

Equipment you will use

Pot

Let cool and remove the lobster meat from the shell. Chop the meat into pieces, just smaller than bite size.

Ingredients you will need

Lobster Meat

Meat

Heat a medium skillet over medium heat and add 1 tablespoon of the butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the garlic and shallots.

Ingredients you will need

Shallot

Garlic

Saute until translucent.

Add the remaining butter and melt.

Ingredients you will need

Butter

Add a good pinch of salt.

Ingredients you will need

Salt

Add the lobster and stir to coat with the butter. Simmer for 1 minute.

Ingredients you will need

Lobster

Butter

Remove the pan from the heat and keep warm.

Equipment you will use

Frying Pan

For the crostini: Preheat the oven broiler.

Ingredients you will need

Crostini

Equipment you will use

Oven

Cut a clove of garlic in half, and rub both sides of the bread with the cut sides of the garlic.

Ingredients you will need

Garlic

Bread

Clove

Dry Seasoning Rub

Brush one side of the bread with olive oil, and sprinkle very lightly with herbes de Provence and salt. (If you don't have HDP, you can use a mixture of dried thyme, basil, rosemary, marjoram, sage, savory and fennel seeds, or any one of those herbs you happen to have.)

Ingredients you will need

Herbes De Provence

Fennel Seeds

Dried Thyme

Olive Oil

Marjoram

Rosemary

Basil

Bread

Herbs

Sage

Salt

Lay the bread on a cookie sheet and reserve.

Ingredients you will need

Bread

Equipment you will use

Baking Sheet

To assemble: Start with the scallops. Pat your scallops dry with paper towels. They MUST be dry in order to get a nice sear and crust on the outside. (If you don't, you'll have a scallop just steeping in its own liquid, getting mushy, with no color, sear or flavor.)

Ingredients you will need

Scallops

Crust

Equipment you will use

Paper Towels

With a paring knife, score the top of the scallops with a crisscross. You want to just score the outer layer, 1/16-inch deep.

Ingredients you will need

Scallops

Equipment you will use

Knife

Sprinkle the scallops with salt and pepper. In a scorching hot pan with grapeseed oil, put your scallops in scored-side down. Grapeseed oil has a very high smoke point, which allows you to cook at higher temperatures for longer before it starts to smoke and burn.

Ingredients you will need

Salt And Pepper

Grape Seed Oil

Scallops

Equipment you will use

Frying Pan

The scallops will tell you when it's ok to lift them and take a peek at your sear. When you're able to pick the scallops up with no resistance at all, you can then take a peek to see if you're ready to flip it. You want a nice rich golden brown color on your scallop. Once you've achieved the proper color, flip your scallops and remove the pan from the heat.

Ingredients you will need

Scallops

Equipment you will use

Frying Pan

Put your crostini in the oven to toast.

Ingredients you will need

Crostini

Toast

Equipment you will use

Oven

Add the vinaigrette to your greens a little at a time. You want to just cover the greens with the vinaigrette, we don't want to drown it. Think light.

Ingredients you will need

Vinaigrette

Greens

Now on each serving plate, place a silver-dollar-size portion of the dressed micro greens in the center of the plate. Take a teaspoon of the mango gastrique, and put it on the plate in front of the greens. Then with the back side of the spoon, run it through the middle of the sauce. Take 3 or 4 pieces of the lobster, blot them on a paper towel, then place them in the center of your gastrique schmear.

Ingredients you will need

Lobster

Greens

Mango

Sauce

Equipment you will use

Paper Towels

Place your scallop on top of your micro greens.

Ingredients you will need

Scallops

Greens

Place 2 crostinis off to the side of the scallop. Then cross 2 whole chives over each plate and you're done.

Ingredients you will need

Scallops

Chives

Equipment

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Tenuta di Nozzole Le Bruniche Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 12 dollars.