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Seafoodchilled Lobster And Scallops With An Herbed... Recipe

Seafoodchilled Lobster And Scallops With An Herbed... Recipe

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Seafoodchilled Lobster And Scallops With An Herbed...

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Ingredients

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Nutrition

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Ingredients:

Serving

1 each lobster tail , precooked and sliced thinly on a bias
2 large fresh sea scallops, sliced thinly
3 each chives, minced
1 recipe herbed orange glaze - see below
1 recipe saffron oil - see below
1 recipe tarragon oil - see below
dress slices of lobster and scallops with herbed orange glaze. layer the slices of lobster and scallops, in an alternating style, in a small tower formation in the center of a small plate. using a squirt bottle, drizzle a ring of each oil around the tower of lobster and scallops.

Directions:

Herbed Orange Glaze:
1/2 cup sugar
1/3 cup water
11/4 cup dry white wine
2 each shallots, chopped
1 each juice of Valencia orange
4 sprigs tarragon
Heat water and sugar until sugar is completely dissolved. Add white wine and shallots and reduce by 2/3. Add orange juice and tarragon sprigs and reduce to a glaze consistency.
Saffron Oil:
1 Tablespoon saffron, ground
As needed water
1 cup oil
Add water to saffron until a ketchup-like consistency or paste is made. Add oil and mix well. Place in a sealed jar and keep at room temperature, shaking frequently. Let mixture sit overnight and then strain the mixture through a coffee filter. Discard coffee filter and portion of mixture that did not go through the strainer. The finished saffron oil is the liquid that did go through the coffee filter. Put in squirt bottle.
Tarragon Oil:
1 cup fresh tarragon leaves
1/2 cup oil
Blanch the tarragon in boiling water and then immediately remove tarragon to a bowl of ice water to shock it and stop its cooking process. Remove tarragon from ice water after it has cooled (only a few minutes) and squeeze any excess water from the herb. Blend the tarragon in a blender with oil. Allow mixture to sit for several hours, covered with plastic wrap and place in a refrigerator. Be sure plastic wrap is pushed down on top of the oil mixture - it should be touching the mixture like a blanket to ensure that no oxygen enters the mixture and browns the oil. Then, strain the oil mixture through a coffee filter. Discard filter and portion of mixture that did not go through the strainer. The finished tarragon oil is the liquid that did go through the coffee filter. Place tarragon oil in the refrigerator, covered with plastic wrap as before. Place in squirt bottle.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	28.88 Kcal (121 kJ)
Calories from fat	3.38 Kcal
		% Daily Value*
Total Fat	0.38g	1%
Cholesterol	47.63mg	16%
Sodium	158.63mg	7%
Potassium	75mg	2%
Protein	6.38g	13%
Calcium	31.5mg	3%

Amount Per 100 g
Calories	77 Kcal (322 kJ)
Calories from fat	9 Kcal
		% Daily Value*
Total Fat	1g	1%
Cholesterol	127mg	16%
Sodium	423mg	7%
Potassium	200mg	2%
Protein	17g	13%
Calcium	84mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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