Chilled Lobster and Scallops with an Herbed Orange Glaze and Saffron and Tarragon Oils
From grizzlybear 16 years ago
- 30 minutes to make
- Serves 4
I think you all will love this one
Ingredients
- 1 each lobster tail, precooked and sliced thinly on a bias shopping list
- 2 large fresh sea scallops, sliced thinly shopping list
- 3 each chives, minced shopping list
- 1 recipe herbed orange glaze - see below shopping list
- 1 recipe saffron oil - see below shopping list
- 1 recipe tarragon oil - see below shopping list
- 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. Garnish with a sprinkling of minced chives. shopping list
- herbed orange Glaze: shopping list
- 1/2 cup sugar shopping list
- 1/3 cup water shopping list
- 1¼ cup dry white wine shopping list
- 2 each shallots, chopped shopping list
- 1 each juice of Valencia orange shopping list
- 4 sprigs tarragon shopping list
- 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. shopping list
How to make it
- 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
- ½ 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
People Who Like This Dish 4
- floridiangourmet Hudson, FL
- kidaria BC, CA
- jenniferbyrdez Kenner, LA
- raelene1951 Brighton, CO
- clbacon Birmingham, AL
- laurakaay Oroville, CA
- grizzlybear CA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 5 people-
I'm on the next flight out...what time is dinner??? ;D Great post, I love me some seafood, got my 5!
laurakaay
in Oroville loved it
-
Wonderbar darling. Now you're making me hungry.
jenniferbyrdez
in kenner loved it
-
Oh Griz! This is lovely!
raelene1951
in Brighton loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "