recipes
Pan-fried scallop and lobster on a courgette rosti potato
Serves: 2
Ingredients
- 2 large scallops (or 6 medium)
- 1 lobster tail cut lengthwise
- 1 knob garlic butter
- 1 small courgette
- 1 medium sized potato
- 1 tsp corn flour
- 1 tsp thyme leaves
- 1/4 cup lobster bisque
- 1 knob butter
- 1/2 tsp parsley
- 1/4 cup fresh cream (Benna)
- 2 chive stems
Method
Seal well the scallop and lobster in garlic butter until browned, remove the scallop and add the bisque, butter cream and reduce. Using a grater grate the potato, courgette and mix in a bowl with the thyme and cornflower. Heat another saute pan and with a little oil saute 2 potato rosti cakes. Meanwhile remove the lobster an sauce from heat and scallops again, parsley and mix. Serve the rosti underneath the scallop with the lobster a side drizzled with the sauce.
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