- - 600g Scallops
- - 3 thick bacon strips
- Fire Roasted Parsnip Puree:
- - 2 cups heavy cream
- - 2 small-medium parsnips
- - 3 TBL butter
- - 2 garlic cloves
- - 1 shallot
- - ½ cup of Veuve Clicquot Rosé
- Lobster tempura:
- - 1 large lobster tail
- - 1 cup “00” flour
- - 3 TBL Canadian Seas Seasoning
- - 1 ½ cup of Veuve Clicquot Rosé
- - 3 cups avocado Oil for frying
- Crispy Kale:
- - Leafy kale
- - 4 TBL Avocado oil
- - 4TBL Ethical Table All Seasons blend
- Maple Reduction:
- - ¼ cup pure maple syrup
- - 1 Habanero pepper
PAIRED WITH VEUVE CLICQUOT ROSÉ
LOBSTER TEMPURA WITH SEARED SCALLOPS & PARSNIP PUREE
BY MIKE SONIER
Mike creates pure magic with his champagne inspired dish, pairing beautifully with Veuve Clicquot Rosé for the perfect moment of sharing.
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You'll need
Instructions
1. Pat scallops dry and set aside in the fridge uncovered.
2. Heat oven to 375 degrees Fahrenheit and cook bacon for approximately 10 minutes, cool and dice.
3. Massage kale with avocado oil, toss in all seasons and bake on a wire rack in the oven at 275 degrees Fahrenheit for approximately 20 minutes, or until lightly golden and crispy.
4. Slice habanero, add to maple syrup in a small saucepan and simmer on low for 5 minutes, then strain and chill in the fridge.
5. Cut parsnips lengthwise into quarters, then remove the core. Toss in oil, add salt and pepper and roast on a grill, rotating frequently. Once fully cooked, finely dice and set aside.
6. Heat a small saucepan to medium heat, add butter, garlic, shallot, and cook until garlic turns golden brown. Stir frequently, pulling the garlic from the sides to evenly cook without burning.
7. Once garlic and shallot have turned brown, quickly add champagne and reduce by ½.
8. Add heavy cream and parsnips, reduce by ¼ and puree in a high-speed blender; while blending, add more cream if needed to achieve a smooth consistency.
9. Combine Canadian Seas, flour, champagne, and whisk until smooth.
10. Season scallops with salt & pepper and sear both sides in a hot cast iron pan. Set aside and rest for three minutes. Squeeze lemon over scallops.
11. Slice lobster tail lengthwise into ¼ inch, coat in tempura batter with a fork, and fry until golden brown.
12. Time to plate. Start with the puree as a base, then place components on top and garnish with crispy kale.
Bon Appétit!
2. Heat oven to 375 degrees Fahrenheit and cook bacon for approximately 10 minutes, cool and dice.
3. Massage kale with avocado oil, toss in all seasons and bake on a wire rack in the oven at 275 degrees Fahrenheit for approximately 20 minutes, or until lightly golden and crispy.
4. Slice habanero, add to maple syrup in a small saucepan and simmer on low for 5 minutes, then strain and chill in the fridge.
5. Cut parsnips lengthwise into quarters, then remove the core. Toss in oil, add salt and pepper and roast on a grill, rotating frequently. Once fully cooked, finely dice and set aside.
6. Heat a small saucepan to medium heat, add butter, garlic, shallot, and cook until garlic turns golden brown. Stir frequently, pulling the garlic from the sides to evenly cook without burning.
7. Once garlic and shallot have turned brown, quickly add champagne and reduce by ½.
8. Add heavy cream and parsnips, reduce by ¼ and puree in a high-speed blender; while blending, add more cream if needed to achieve a smooth consistency.
9. Combine Canadian Seas, flour, champagne, and whisk until smooth.
10. Season scallops with salt & pepper and sear both sides in a hot cast iron pan. Set aside and rest for three minutes. Squeeze lemon over scallops.
11. Slice lobster tail lengthwise into ¼ inch, coat in tempura batter with a fork, and fry until golden brown.
12. Time to plate. Start with the puree as a base, then place components on top and garnish with crispy kale.
Bon Appétit!
