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Caramelized Diver Scallops w/Lobster Coconut Broth & Mango Relish

This Caramelized Diver Scallops with Lobster Coconut Broth & Mango Relish is one of Chef Craig Erickson's signature dishes.

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Prep Time: 30 | Cook Time: 20 | Ready In: 50
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For the broth

Shells of 1.5# lobster or 2 tails

1 – lg carrot peeled and ½” dice

1 – lg onion diced ½”

3 - stalk celery cross cut ½”

4 – cloves garlic

1 - oz  EVOO (Extra Virgin Olive Oil)

¼  - cup tomato paste

12 oz coconut milk

2 quart water

Kosher salt

For the Relish

4 oz lobster tail meat cooked diced very fine

1 – Medium red bell pepper diced very fine

½ - Ripe mango, peeled diced very fine

1 oz chives, cut very fine

For the scallops

16 ea – U-8 scallops – less than 8 per #

**1 tsp – Smoked Alae (Kiawe smoked sea salt)

2 oz – EVOO

4 oz white wine

1 Tbl minced garlic

1 Tbl minced shallot

2 Tbl butter

For the vegetables


8 ea asparagus cut in 3 ea, discard bottom 1”, blanched

1 ea yellow squash cut in ½” half-moons

1 ea zucchini cut in ½” half-moons

4 ea mini sweet peppers sliced in ½” rings

4 oz purple cauliflower in small buds, blanched

1 pt mixed tear drop tomatoes, cut in ½

2 Tbl butter softened

S&P to taste

For the Saffron Rice


1 c jasmine rice

1 Tbl Saffron threads

1 Tbl minced garlic

2 tsp salt

2.25 c water

Cooking Process:

For the broth

If the stock process is too much your favorite lobster bisque can be used for the base.  Add the coconut milk and reduce by 1/3

For the Relish

Mix all ingredients and reserve for service

Making the Lobster broth

Heat a 3 qt stock pot over medium high Crush lobster shell in a plastic bag, add Oil, vegetables and lobster shells to the pot Add the water and bring to a simmer until  reduced by 1/3.  Add the coconut milk and tomato paste whisk until completely incorporated.  Return to boil and reduce  by 1/3 again.  Place all ingredients in a blender and process until smooth.  Strain through a very fine mesh strainer or multiple layers of cheese cloth.  Season the broth to taste.

Cooking the Rice

Put all ingredients in rice cooker or in a 2 quart sauce pan,

bring the water to a boil and turn down to a low simmer.

Stir and cover for ½ hour until water is absorbed.  Fluff

rice with a fork to keep light.  Reserve for service.

Cooking the vegetables

In a hot sauté pan place half the butter and add the vegetables except for tomatoes.  Cook for 3 minutes tossing them to ensure even heating. Once everything is warm, season with S&P and finish with remaining butter.

Cooking the scallops

Be sure the scallops are patted dry and season with smoked salt evenly.  The pan should be smoking hot.  Add the oil and place the scallops evenly around the pan starting on the outside edge.  Be patient, you want them to get a light crust on the face sides.  After turning them and allowing them to carmelize, deglaze the white wine, add garlic and shallots, reduce the heat and allow the scallops to cook for 2 minutes until they spring back.  Finish by removing from the heat and adding the last of the butter.  Toss to allow the glaze to coat the scallops.

Plating the dish (divide all items in 4)

Place the vegetables as a base at the top part of the bowl.  Place the rice centered on the vegetables in a tight mound.  Pour 4 ounces of the broth in the base of the bowl and top with the 4 scallops evenly in the broth.  Top each scallop with a teaspoon of the mango relish.  To finish the plate, top the rice with shaved carrots and drizzle the bowl with infused oils.  To make infused oils, place chives or basil or paprika in the blender with olive oil and salt.  Process until no particles and strain.