Feast of the Seven Fishes Dishes 5 & 6
Seared Scallops and Saffron Poached Lobster Tails
Fishes five and six are on deck today as we cruise into the home stretch of our Feast of the Seven Fishes.
First, we have a simple seared scallop with dill. It's easy, and you really just make it at the same time as the poached lobster and serve them around the same time. The dill really lightens up the palate at this point, which you really do need.
The lobster is poached in butter, saffron, and a little white wine. They both take about 1 minute of prep and 5 minutes of cook time.
Ingredients
6-12 scallops (depending on how many you're feeding)
1 tbsp avocado oil OR bacon grease
1-2 lobster tails (ditto)
1 lemon, quartered
1/2 stick butter
1 tsp. fresh dill, finely chopped
Pinch (about five threads) saffron
1 cup white wine
You're going to make these together. The lobster will take just a bit longer to cook, so they'll be served back to back.
To Make
Make sure your scallops are rinsed and thoroughly dried. They can't develop a sear unless they are dry. Sprinkle with salt, and set aside.
Prep the lobster tails by rinsing and drying them, then turning them over (bottom side up). Using a sharp, unserrated knife, slice through the bottom of the tail. This allows it to cook inside the shell, preserving flavor but allowing the broth to cook into the meat. No need to add salt to the lobster at this point.
Heat a small cast iron pan (or other pan that can handle a good amount of heat) to medium-high. Add a dollop of cooled bacon grease if you have it. If you don't, use avocado oil.
A simple seared scallop with fresh dill.
While the scallop pan is heating, begin melting half of the butter in a pot on low-medium. When it begins to froth, add the saffron so it can "bloom." Remove from heat for at least five minutes.
At this point, your scallop pan should be nice and hot. Place each scallop in the pan - it should make a searing sound. Set a timer for 2 minutes.
Add the white wine to the lobster pot and heat to boil. Add the lobster tail and a pinch of salt.
The two minute scallop timer should be about finished by this point. Using tongs, turn each scallop over, add butter to the pan, and baste for 1-2 more minutes until they are finished. They should be slightly firm on the edges with a slight give in the center.
Remove scallops and plate. Sprinkle dill over and add a final sprinkle of salt.
This lobster is RTE - pull the flesh out of the shell for easy eating for your guests before serving.
Your guests will go through the scallops pretty quickly. They are basically bite-sized. While they're devouring them, shift back to the lobster. It should be ready to remove from the poaching broth by now. The meat should pull away from the shell and should be solid white. If there is any opaque or milky white meat, it needs more time.
Once the tails are done, remove from the broth and let cool. After a minute, you should be able to easily pull the tail meat from the shell, where you can either plate lobster tail meat sections in the saffron broth or serve alone and use the broth as a dipping sauce.
The main event is next -- Salt-crusted Whole Branzino. Tune in tomorrow for that recipe!