Mix the scallops with 2 tbs. of lobster oil in a bowl, and refrigerate for 2 hours. Over a hot stove, heat a sauté pan until very hot. Add 1 tsp. of lobster oil. Salt and pepper the scallops and sauté over high heat until they are golden color (approx. 2 minutes). Transfer to a plate, and reserve in oven at 250°F.
In a bowl, mix the salad with the chopped mint and 1 tbs. of lobster oil. Divide into the middle of 4 plates. Arrange the cooked scallops around the salad. Deglaze the pan with the old fashion mustard and sherry vinegar. Let boil for 1 minute then add the remainder of the lobster oil. Boil for 10 seconds and pour over the scallops on. Serve.
* If you use frozen scallops, try using F.A.S. (frozen at sea) The quality is usually better.
* It could also be done with prawns or any fish cut into cubes.
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