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Recipe:Seared Lobster and Sea Scallops in a Champagne and Truffle Beurre Blanc Sauce

  • Prep time: 10 minutes
  • Cook time: 10 minutes

Serves 4

Ingredients

  • 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 1/2

  • Chives, chopped

    QTY 1 Tbsp.

  • Truffle shavings, optional

  • Shallots, finely chopped

    QTY 2

  • Unsalted butter

    QTY 1 Tbsp.

  • Champagne or Sparkling Wine

    QTY 8 oz.

  • Heavy cream

    QTY 3 Tbsp.

  • Unsalted butter, room temperature

    QTY 2oz.

  • White wine vinegar

    QTY 2 Tbsp.

  • WFF Truffle salt, to taste

  • Black Truffle Oil

    QTY 1 to 2 tsp

Cooking
Directions

  1. 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.

  2. Lobster and Scallops: Remove lobster meat from tail cutting with a scissor the lower part of the tail. Cut into 1” medallions.

  3. 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.

  4. 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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