Ingredients:

4 Large Scallops
Salt & Pepper to taste
3tbsp Clarified Butter
1tbsp Olive Oil
2tbsp Chopped Garlic
2tbsp Chopped Shallots
1/4 Cup Diced Lobster
Dry White Wine for Deglazing
1/4 cup Lemon Sauce
(3 eggs, 3 tbs water, 3 tbs lemon juice, 1/2 cup Canola oil, 3 tbs milk 1 tsp sugar, 1/2 tsp salt, pepper to taste. Beat eggs with water and lemon juice in double boiler, stirring constantly until sauce is thick. Remove from heat and slowly add oil,milk, sugar, salt pepper)
1tbsp Lemon Juice
1tbsp Chervil finely chopped
1tbsp Parsley finely chopped
1tbsp Thyme finely chopped
Whipped Potatoes (boiled with cream, butter and finely chopped chives)
Potato Spears (thin slices deep fried)

Methods:

1. Season the scallop with salt and pepper. Take a sauté pan and heat it to medium to high heat. Put in a little clarified butter and sear the scallops. This process involves caramelizing the natural sugars. At this stage begin the sauce.
2. Take a sauté pan and heat it through to about a medium heat. Pour in a little bit of olive oil and sauté the garlic and shallots to get a light color on the garlic and shallots. Add the diced lobster, sauté that briefly. Then add white wine to de glaze. Now add the lemon lobster sauce and then add a little bit of lemon juice in and reduce by 1/3.
3. At this stage we add our fresh herbs which are chives and Napa Rose herb blend which consists of equal parts chervil, parsley and thyme which are finely chopped. Herbs always should have be added at the end of the sauce so they are as fresh as possible. Now melt in the butter.
4. Shake the pan so it forms a richer and more colorful sauce and it finishes the sauce which allows it to achieve a roundness in the mouth.
5. The potatoes are whipped potatoes which have a been boiled and finished off with a little bit of cream and butter. We also added some freshly cut chives and a little bit of lemon juice. Put that together. Cook to achieve a golden brown color. We briefly place it in the oven to finish cooking at a medium temperature ­ 300F.
6. To build our plate, potatoes go down in the center and then take the sauce and ladle it around the base of the potatoes. Place rock scallops on the bed of potatoes. At that stage we garnish the dish with crispy fried potato spears and two snippets of chives. Enjoy