Lobster and Sea Scallops with Spring Vegetables

Name: Lobster and Sea Scallops with Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds wild mushrooms; 2 quarts cold water; 2 sprigs fresh thyme; 1 large leek, washed and chopped; 1 cup chopped carrot; 1 cup chopped celery; 2 cups chopped onion; Salt and pepper; 4 steamed whole lobsters; 8 ramps sliced lengthwise in 1/2; 4 tablespoons butter; 1 large leek, washed and diced; 4 cup wild mushrooms such as morels, chanterelles, trumpets, golden oyster; 1 tablespoon chopped shallot; 2 teaspoon chopped garlic; 2 tablespoons olive oil; 16 jumbo sea scallops washed and patted dry; 8 ounces haricots verts, blanched; 2 cups wild mushroom consomme; Micro-greens

Servings: persons

2 pounds wild mushrooms
2 quarts cold water
2 sprigs fresh thyme
1 large leek, washed and chopped
1 cup chopped carrot
1 cup chopped celery
2 cups chopped onion
Salt and pepper
4 steamed whole lobsters
8 ramps sliced lengthwise in 1/2
4 tablespoons butter
1 large leek, washed and diced
4 cup wild mushrooms such as morels, chanterelles, trumpets, golden oyster
1 tablespoon chopped shallot
2 teaspoon chopped garlic
2 tablespoons olive oil
16 jumbo sea scallops washed and patted dry
8 ounces haricots verts, blanched
2 cups wild mushroom consomme
Micro-greens

1
To make consomme: Put all ingredients into a stockpot and bring to a boil.
2
Cook until liquid is reduced by two-thirds.
3
Strain and season with salt and pepper, if necessary
4
Take claws out of shells, try to keep whole.
5
Take tails out of shells and cut in half.
6
Blanch the ramps in boiling salted water for 8 to 10 minutes or until al dente.
7
Melt 2 tablespoons of butter in a skillet over medium heat.
8
Add the leeks and saute for 5 to 10 min.
9
Add blanched ramps and cook until leeks and ramps caramelize to a golden brown.
10
Sautee mushrooms with shallot and garlic in olive oil.
11
Place a saute pan over high heat and add the remaining butter.
12
Heat until butter turns golden brown, sear scallops on both sides until golden brown.
13
If necessary, finish scallops in oven.
14
Lay out 8 bowls and mound the leek and ramp mixture in the center.
15
Next arrange the scallops, haricots verts and mushrooms.
16
Lay the half tail down on the leeks and place the claw on top.
17
Pour the hot consomme into the bowl and top with micro-greens and serve immediately.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 pounds wild mushrooms, 2 quarts cold water, 2 sprigs fresh thyme, 1 large leek, washed and chopped, and more.

Yes, Lobster and Sea Scallops with Spring Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!