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Lobster and scallop Carpaccio with vanilla ginger
- Prep time:
- 40 mins
- Cook time:
- 30 mins
- Serves:
- 4
Michael Moore uses delicate flavours to enhance the seafood in this elegant dish
Ingredients
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.
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Latest Comment
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?