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1
Dressing:
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2
Juice the blood oranges. In heavy sauce pan on low, heat till reduces to about half, stiring consintly. let cool.
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3
In blender, combine the mustard, OJ, ginger, vinager, salt and peper to taste, blend. Slowly drizzle in oil till fully emulsified. mix in taragon last, but do not blend.
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4
Salad:
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5
Brake apart live lobster and saute the claws and tail over medium heat in a large skillet until cooked, about 5 min. (can freeze rest of head and claws for stock) Cool to room temp. then crack shells, extract meat, careful to get the claws out in whole pieces. Set aside.
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6
Clean the scallops, taking off the white muscle part.
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7
Wash, dry and brake apart the lettuce into indivdual leaves, keep covered in refrigerator until ready to serve.
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8
Shave the fennel.
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9
Dice the shallot and garlic very small.
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10
heat EVOO in the same large skillet (remove any lobster scum) over medium heat. saute the shallot and garlic till just soft, about 1-2 minutes, then add scollops. saute till almost cooked, about 2-3 minutes, then add lobster. mix till heated through, another 1-2 minutes. then turn off heat and add salt to tatse.
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11
arange the lettuce leaves on each plate
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12
then add fennel. then top with the warm seafood mixture. last, drizzle the dressing all around. garnish with the fennel sprigs.
