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WF Sea Scallop
QTY 1 lb.
WF North Atlantic Lobster Tails
QTY 1 package
Olive oil Truffle salt, to taste
QTY 1 tbsp.
Lemon, juice and zest
QTY 1 Tbsp.
Truffle shavings, optional
Shallots, finely chopped
QTY 1 Tbsp.
Champagne or Sparkling Wine
QTY 8 oz.
QTY 3 Tbsp.
Unsalted butter, room temperature
White wine vinegar
QTY 2 Tbsp.
WFF Truffle salt, to taste
Black Truffle Oil
QTY 1 to 2 tsp
Sauce: Heat 1/2 tablespoon of butter in a small saucepan under medium heat. Add chopped shallots and cook until transparent. Add the vinegar and sparkling wine. Cook until reduced to ¼ cup. Add the heavy cream and bring to a simmer. Reduce by half. Remove from stove and add butter bit by bit, stirring constantly with a whisk. Add truffle salt and truffle oil to taste. Keep warm.
Lobster and Scallops: Remove lobster meat from tail cutting with a scissor the lower part of the tail. Cut into 1” medallions.
In a non-stick 14” skillet and over high temperature, heat 1 tbsp. olive oil with 1 tbsp. butter. When sizzling, add scallops and sear until golden on one side. Flip scallops on the other side, add lobster medallions. Add lemon juice and zest and season with truffle salt. Cook for one minute until it loses transparency.
Serve seafood with a drizzle of champagne butter and garnish with chives on top. (For a fancier presentation, garnish with truffle shaving)
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