| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dujour01 |
1 |
Servings |
INGREDIENTS
| 1 |
qt |
Water |
| 8 |
|
Pieces fresh Florida sweet |
|
|
yellow corn cooked |
| 1 |
T |
Olive oil, plus 1 tablespoon |
| 1 |
|
Lobster head |
| 1 |
|
Fennel pulp, chopped |
| 1 |
|
Carrot, chopped |
| 1 |
|
Leek, chopped |
|
|
Salt |
|
|
Pepper |
| 6 |
oz |
White wine |
| 1 |
qt |
Heavy cream |
| 8 |
|
Pieces bay scallops |
| 3 |
T |
Curry powder |
INSTRUCTIONS
Fill large fondue or pot with water. Bring to a boil, and add yellow
corn. Cook about 20-25 minutes. Remove and put in ice bath. For the
lobster cream, take large sauce pot and heat with 1 tablespoon of
olive oil. Add the lobster, chopped fennel pulp, carrots, leek, salt
and pepper and 6 ounces of white wine. Simmer about 10 minutes. Add
heavy cream and reduce by 2/3. Strain through china cap. Take large
rondo or same pot and add corn and lobster cream. Simmer about 15
minutes and blend. For the scallops: Take saute pan and add 1
tablespoon olive oil and heat. Take scallops and dust with curry
powder. Add to saute pan and cook until golden brown. Remove and lay
on paper towel to strain olive oil off scallops. To serve: Take a
soup bowl, add scallops and pour cream into bowl. Yield: 8 servings
Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9288 - TIMOTHY
DEAN Converted by MM_Buster v2.0l.
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