UKTV recipes
Michael Moore from Market Kitchen
Michael Moore uses delicate flavours to enhance the seafood in this elegant dish

 

Lobster and scallop Carpaccio with vanilla ginger

Lobster and Scallop Carpaccio with Vanilla Ginger

Method

 
1. Cook the lobster for 8-12 minutes in boiling water, then refresh in a bowl of iced water.

2. Remove the meat from the shell and slice the tail into thin medallions. Marinate the medallions in a mixture of the oil, vanilla and ginger.

3. Meanwhile, cook the parsnips in a little water until soft. Purée.

4. Cook the peas for 30 seconds in boiling water then refresh in ice water. Add double cream then purée and pass through a fine sieve.

5. Mix together the honey, lemon juice, truffle oil and a little seasoning. Slice the scallops thinly and place in the lemon mix for 20-25 seconds. Remove.

6. Put a little parsnip purée and pea purée on the plates. Arrange the lobster medallions and scallop slices on top. Sprinkle over the cress and garnish with a little squid ink. Serve.

Comments                        add a comment add a comment

 
rsmg | Posted 18-Apr-08
No. I haven't tried it yet but I wonder, this not having been the first similar "carpaccio" recipe I have just discovered, whether there is a reason that everything is cooked except the scallops! Am I reading that right?

intermediate
 
Serves: 4
Prep: 40 min
Cook: 30 min
 
 

Ingredients

2 lobsters
3 tbsp vegetable oil
1 vanilla pod
25g Ginger, grated
2 Parsnips
250g frozen peas
2 tbsp double cream
30g clear honey
50ml lemon juice
2 tsp Truffle oil
8 large Scallops
2 handfuls cress salad
squid ink, to garnish
 

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