This seductive seafood recipe is a simple, yet elegant and romantic dish. After Dry January, why not indulge yourself and your Valentine? Pair with a dry sparkling wine or medium-bodied Chardonnay.
Courtesy of Foley Food & Wine Society Sous Chef Alejandro Talledo
Ingredients
- 1 poached lobster tail, shelled
- 2 large scallops
- 3oz smoked salmon
- ½ cup mixed greens
- 1 lemon
- 1 tbsp chives, chopped
- 1 shallot
- 1 tbsp dijon mustard
- 1 tbsp honey
- 2 tbsp champagne vinegar
- ½ cup olive oil
- Salt and pepper to taste
Directions
- Season scallops with salt and pepper. Heat a frying pan on high, and sear until golden brown, about 2 minutes per side.
- In a blender, combine shallot, mustard, honey, vinegar, and salt and pepper. Slowly stream in olive oil until emulsified. Toss greens in vinaigrette and season to taste with salt and pepper
- Slice the ends off of the lemon, and remove the skin with a paring knife. Following the natural segments of the lemon, use a knife to remove the segments, leaving the white pith.
- To serve, cut the lobster into slices, and place on top of greens. Place scallops next to salad, along with smoked salmon. Top with chives and lemon segments