Serves 4
Pancake Mix
½ cup heavy cream
½ cup soda water
1 egg yolk
¼ cup + 2 tbsp. corn flour
½ cup all purpose flour
2 tbsp. stone ground corn meal
1/16 tsp. baking powder
½ tsp. sugar
¾ cup sautéed spinach, coarsely chopped
¼ cup pecan pieces, toasted
¼ cup fresh corn
Kernels, blanched
6 slices lean bacon,
Diced and rendered crispy (use ½, reserve ½ for garnish)
1 red bell pepper, cut into very small dice and sautéed in butter
Salt, pepper and cayenne
¼ cup fresh chives, chopped
Mustard Sauce
2 tbsp. shallots, chopped
¼ cup dry white wine
1 bay leaf
1 thyme sprig
16 oz. chicken or fish stock
12 oz. heavy cream
1 tbsp. whole grain mustard
1 tbsp. dijon mustard
Salt and pepper
Sea Scallops and Lobster
8 jumbo sea scallops, cleaned
4 main lobster tails, split in half length-wise
1 tbsp. Italian parsley, chopped
1 tbsp. olive oil
1 tbsp. thyme, chopped
Salt and pepper
To Serve
Lean bacon, diced & rendered crispy (reserve from before)
4 thyme sprigs
1 Roma tomato, seeded and diced small
16-20 piece pencil asparagus, grilled, four to five per portion
Directions for Pancakes
Blend the flour, corn meal, baking powder, and sugar in a stainless bowl. Set aside. In a blender add the cream, soda water, and peppers. Pulse 5 to 6 times. Using a whisk, mix the wet into the dry ingredients. Stir in the pecans, bacon, spinach, corn, lobster, and chives. Season with salt, pepper, and pinch of cayenne. In a heavy bottom skillet with a small amount of olive oil, using ½ cup of pancake mixture, form pancake approximately ¾ inch thick. Sauté 2 to 3 minutes on each side until lightly brown.
Directions for Mustard Sauce
Place shallots, wine, bay leaf, thyme, and stock in a sauce pot and reduce until almost dry. Add cream and reduce to sauce consistency. Pass through a fine strainer. Whisk in mustards and season with salt and pepper to taste.
Directions for Scallops
Toss the scallops and lobster with the parsley, thyme, and oil. Season with salt and pepper. Grill until medium.
Directions for Assembly
Place pancake in center of plate and two grilled sea scallops on top. Pull lobster meat out of the shell all of the way and intertwine them on top. Surround the pancake with mustard sauce. Sprinkle with tomato and bacon. Lean the asparagus against the lobster. Garnish with thyme sprigs.