Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 quart | Water |
| 8 | Pieces fresh Florida sweet yellow corn; cooked |
| 1 tablespoon | Olive oil; plus 1 tablespoon |
| 1 | Lobster head |
| 1 | Fennel pulp; chopped |
| 1 | Carrot; chopped |
| 1 | Leek; chopped |
| Salt | |
| Pepper | |
| 6 ounces | White wine |
| 1 quart | Heavy cream |
| 8 | Pieces bay scallops |
| 3 tablespoons | Curry powder |
Fill large fondue or pot with water. Bring to a boil, and add yellow corn.
Cook about 20-25 minutes. Remove and put in ice bath. For the lobster cream, take large sauce pot and heat with 1 tablespoon of olive oil. Add the lobster, chopped fennel pulp, carrots, leek, salt and pepper and 6 ounces of white wine. Simmer about 10 minutes. Add heavy cream and reduce by ⅔. Strain through china cap. Take large rondo or same pot and add corn and lobster cream. Simmer about 15 minutes and blend.
For the scallops: Take saute pan and add 1 tablespoon olive oil and heat.
Take scallops and dust with curry powder. Add to saute pan and cook until golden brown. Remove and lay on paper towel to strain olive oil off scallops.
To serve: Take a soup bowl, add scallops and pour cream into bowl.
Yield: 8 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9288 - TIMOTHY DEAN Converted by MM_Buster v2.0l.