Diver scallop and spiny lobster

  • For the cauliflower puree
  • 1 medium sized cauliflower
  • 475ml milk
  • Salt
  • Sherry vinegar
  • For the vegetables and shellfish
  • 1 bunch yellow Swiss chard (not red chard) or pak choy
  • 75g fresh wood ear mushrooms
  • 1 spiny tailed lobster
  • 4 giant sea scallops
  • For the white soy dashi butter
  • 475ml white soy sauce with dashi
  • 120ml double cream
  • 1.1kg butter, cold and cut into pieces
  • Fresh lime juice
  • For the assembly
  • 45g clarified butter
  • 30g butter
  • 4 quails eggs
  • 4 sea urchin tongues
To make the cauliflower puree:

1) Break the cauliflower into florets, place in a food processor and chop into small pieces.

2) In a medium sized saucepan, combine the cauliflower and milk, bring to a simmer, cook until very soft.

3) Strain the cauliflower through a sieve set over a bowl, reserving the milk.

4) Puree the cauliflower in a blender, using only as much milk as needed to blend well.

5) Pass through a fine sieve, season with salt and sherry vinegar, to taste and allow to cool.

To prepare the vegetables and shellfish:

1) Separate the chard leaves from the stem. Cut the stems into batons and blanch them in boiling salted water until tender. Cut the leaves into a large chiffonade (Roll several leaves together and finely slice).

2) Clean the wood ear mushrooms in a large bowl of water, swishing them vigorously to remove any grit. Dry on paper towels.

3) Freeze the spiny tailed lobster just until the shell is frozen (not the meat).

4) Use scissors to cut across the top of the shell to separate it from the meat. Carefully remove the meat, and remove the digestive tract by pulling it out through the back of through the back of the lobster with tweezers.

5) Remove the scallops from the shell discarding the foot and rinse quickly in cold water. Dry on kitchen paper.

To prepare the white soy dashi butter:

1) Put the soy sauce with dashi into a saucepan, bring to a boil, and reduce until it becomes syrupy. Add the cream and continue to reduce by half.

2) Slowly whisk in the butter pieces until the mixture is well emulsified. Season with lime juice, to taste, keeping the butter at a temperature of 60C.

To assemble the dish:

1) Put the lobster, mushrooms, chard leaves and stems into the warm soy dashi butter and cook them slowly, to warm through.

2) Heat the clarified butter in a heavy frying pan until almost smoking. Add the scallops, reduce the heat, and cook until golden brown. Turn and sear the other side. The total time in the pan should be about 4 minutes. Transfer the scallops to a plate and let rest

3) Melt the butter in a non-stick frying pan over medium heat. Break the quail eggs into the pan, being careful not to puncture the yolks. Cook "sunny side up", until the whites are set and the yolks are still runny.

4) Remove the lobster and vegetables from the butter. Slice the lobster tail into four medallions.

5) Put four dollops of the cold cauliflower puree in the centre of a plate. Top with the vegetables, a medallion of lobster, and a scallop. Place a sea urchin tongue on top of each scallop and top with the fried quails egg.

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