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Warm Scallop Salad with Chanterelles in Lobster Butter

October 6, 2013

I asked Teresa if she could taste the lobster in this. She replied, “I can taste the decadence.”

We’ve taken to reserving the leftover butter we use when we have lobster. It sits in the fridge waiting until I think of some use for it. It can really add a lot of flavour to what you’re cooking, although I’m not sure how much of it came through in this. Teresa said it was the best salad she’s ever tasted, but I think the $20 bottle of California zinfandel may have helped. A bit excessive by our standards in terms of price but it’s fun to splurge once in awhile.

The chanterelles had been in our fridge for a couple weeks and were a but shrunken and dehydrated. Soaking them in some warm water fixed that, although I will limit the amount of time I soak them next time to about five minutes or so. Be sure to dry them off with a paper towel afterwards.

We both felt this salad needed something crunchy to go with it–homemade croutons, or toasted pine nuts (Teresa’s idea), or some sort of crostini on the side.

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Warm Scallop Salad with Chanterelles in Lobster Butter

For the dressing:
2/3 cup extra-virgin olive oil
1/3 cup sherry wine vinegar
zest and juice from 1/2 lemon
1 tbsp maple syrup
1/2 tbsp Dijon mustard
salt & freshly-ground pepper

photo(2) 3 tbsp lobster butter (you can use regular butter or bacon fat as alternatives)
about 3/4 lb. fresh scallops
1/2 tsp fresh thyme
2 shallots, thinly sliced
about 2/3 of a bulb of fennel, julienned
about a cup of chanterelles, or whatever you can manage
4 oz arugula
1/4 cup dates, sliced into matchsticks
1-1/2 oz. crumbled goat cheese

1. Combine all the ingredients for the dressing in a bowl and whisk (this should make quite a bit more dressing than you actually need).

2. Pat the scallops dry with a paper towel. Melt 2 tbsp of the butter in a large pan over medium heat. Sauté the scallops together with the thyme until the scallops are nicely browned on both sides, then set aside. Add the remaining butter to the pan (if necessary) and sauté the shallots and fennel for a minute, then add the chanterelles. Continue cooking until the fennel is starting to soften, maybe five more minutes.

photo(1)3. Meanwhile in a large bowl toss the arugula, dates and goat cheese with enough of the finished dressing to coat it. I’m a little fuzzy on the quantity of dressing, just add a little of the time until it seems right, around 4-5 tbsp total I’m guessing.

4. Return the scallops to the pan to warm them. Plate the arugula mixture and top with the scallops, fennel and chanterelles.

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From → Food, Recipes

2 Comments
  1. Sue-On permalink

    Very nice! I like the addition of the dates, a nice little sweetness in contrast to the arugula.

    • I was in a mood for sweetness. Thus the generous amount of maple syrup and even the fennel. Teresa said she might have preferred craisins over the dates but I thought the dates were a nice change from the usual.

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