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| Aragosta e Cappesante Al Forno, Ragu Di Cavolfiori e Uvetta (Baked Lobster and Scallops, Ragu of Cauliflower, Raisin and Pine Nuts) |
| Yields: 4 servings |
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| Ingredients: LOBSTER |
2 10 oz. Fresh Lobster Tail
4 pieces Jumbo Scallops
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| Method: LOBSTER |
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Cut tail in half, length wise; remove the shell very carefully in order
not to break the lobster meat.
Place one jumbo scallop in the center of each half lobster tail and
secure it with a skewer.
Place in refrigerator until you are ready to use.
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| Ingredients: RAGU |
2 C cauliflower, florets only
1 T shallots, chopped
1 t fennel seeds
1 t raisin
1 T pine nuts
1 pinch saffron threads
1 glass dry white wine
2 T olive oil
to taste salt & pepper
1 T butter
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| Method: RAGU |
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In boiling salted water, blanch cauliflower florets for about
2 minutes, drain and let cool. Set aside.
In a saucepan add olive oil and shallots, sauté until golden brown.
Add white wine, saffron, raisins, pine nuts, fennel seeds and cook until wine reduces to half.
Add 1 C vegetable broth or water, when the liquid begins to boil add cauliflower florets and cook until the water is almost
all evaporated.
Remove from flame, add butter, salt and pepper and keep
in a warm place.
Place lobster/scallop skewer on a sheet pan with a roasting rack.
Season and place in the oven to broil for 7 minutes.
Divide the sauce into 4 plates.
Place lobster on top and serve. |
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