Pan Seared St-Jacques Scallops & Lobster Tails with Lemon Winged Butter ron

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients :

1 lobster tail

8 large St. James walnuts (well dried)

3 c. with soft butter soup

2 cloves of garlic, minced

1 c. with lemon juice soup

1 c. Having coffee with lemon zest

Salt and black pepper to taste

1 c. with olive oil soup

Minced fresh parsley (for garnish)

Lemon quarters ( to serve )

 

Preparation:

1️⃣ Prepare the lobster tail:
Slice the shell on the top and gently lift the flesh. Season with salt, pepper and a hint of lemon zest

2️⃣ Lobster Bake:
Melt 1 c. butter soup in a medium heat skillet. Seize the lobster meat 2-3 minutes per face, until it is opaque and slightly golden. Booking it’s hot.

3️⃣ Seize St. Jacques:
Season the nuts with salt and black pepper. Heat the olive oil over medium heat. Grab 1.5 to 2 minutes per face to get a nice golden crust. Do not overload the stove.

4️⃣ Lemon Butter Sauce:
Reduce to medium heat. Add the rest of the butter and garlic. Stir 30 seconds, add lemon juice and a pinch of zest.

5️⃣ Dressage :
Laying the lobster and st. James on a plate. Napper sauce, sprinkle parsley, and garnished with lemon quarters.