LOBSTER SCALLOP SALAD WITH BLOODORANGE VINAIGRETTE

LOBSTER SCALLOP SALAD WITH BLOODORANGE VINAIGRETTE image

Yield 4 first course salads

Number Of Ingredients 18

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Dressing:
3 blood oranges jucied with pulp but remove seeds.
1 tbls. rice wine vinager
1/2 tbls. peeled and thinnly sliced ginger
2 teas. dijon mustard
1 tbls. chopped tarragon
3/4 cup EVOO
salt and pepper
Salad:
2 live small (1 lb.) maine lobsters
1/2 lb. nantucket bay scallops (or smallest scallops you can find)
1 small head boston bibb lettuce
1/2 a fennel bulb shaved very thin
1 medium shallot diced
2 cloves garlic diced
3 tbls. EVOO
4 fennel sprigs for garnish
makes 2 large to 4 small first course salads.

Steps:

Dressing: Juice the blood oranges. In heavy sauce pan on low, heat till reduces to about half, stiring consintly. let cool. In blender, combine the mustard, OJ, ginger, vinager, salt and peper to taste, blend. Slowly drizzle in oil till fully emulsified. mix in taragon last, but do not blend. Salad: Brake apart live lobster and saute the claws and tail over medium heat in a large skillet until cooked, about 5 min. (can freeze rest of head and claws for stock) Cool to room temp. then crack shells, extract meat, careful to get the claws out in whole pieces. Set aside. Clean the scallops, taking off the white muscle part. Wash, dry and brake apart the lettuce into indivdual leaves, keep covered in refrigerator until ready to serve. Shave the fennel. Dice the shallot and garlic very small. heat EVOO in the same large skillet (remove any lobster scum) over medium heat. saute the shallot and garlic till just soft, about 1-2 minutes, then add scollops. saute till almost cooked, about 2-3 minutes, then add lobster. mix till heated through, another 1-2 minutes. then turn off heat and add salt to tatse. arange the lettuce leaves on each plate then add fennel. then top with the warm seafood mixture. last, drizzle the dressing all around. garnish with the fennel sprigs.