Dayboat Scallops with Lobster Tarragon Nage & Edamame Beans
Serve with St. Supéry Semillon
Dayboat scallops are scallops that have not been subject to any preservatives. They are drier and tastier than regular scallops. Edamame are boiled soybeans and they can be found in the Japanese / Sushi section of many supermarkets or Asian stores.
12 large dayboat scallops
1 cup edamame beans – shelled
1 ½ cup lobster tarragon nage – recipe below
¼ cup grape seed or canola oil
kosher salt and black pepper
Season scallops with salt and pepper. Heat oil very hot in a medium size sauté pan. Add scallops and cook until nicely browned on one side. Turn and continue to cook until done – approx. 1 minute.
Divide lobster tarragon nage & edamame beans into six warm bowls and top each with two scallops.
LOBSTER TARRAGON NAGE (nage means "to swim" in French)
2 cups lobster stock
1 cup heavy cream
juice of 2 lemons
½ bunch tarragon – finely chopped
Reduce the lobster stock by half in a small saucepan. Add the cream, lemon juice & tarragon. Simmer until reduced to 1-1/2 cup. Strain and season with salt and white pepper. Use immediately or cool and refrigerate for up to one day.