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Lobster & Scallops with Saffron, Blood Orange & Vanilla Sauce


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  • 7 Tbsp unsalted butter
  • 2 shallots, minced
  • 1 cup white wine
  • 1 cup chicken stock
  • 1 vanilla bean
  • pinch saffron
  • 3 blood oranges (2 segmented, save 1 for juice & zest)
  • 2 Tbsp fresh blood orange juice
  • zest from blood orange
  • 1 Tbsp fresh chuives, finely chopped
  • 1 Tbsp fresh thyme, chopped
  • 6 large scallops
  • salt and freshly ground pepper
  • 2 Tbsp olive oil
  • 1 1/2 lb lobster, steamed, cracked, meat removed and cut into 1 inch pieces


Servings 6


Step 1

Heat 1 Tbsp butter in a small saucepan over medium heat. Add shallots and saute until transluscent. Add white wine and reduce by 2/3. Add chicken stock, vanilla bean and saffron. Reduce by 1/2. Add zest, and orange juice and simmer for 5 minutes. Remove saucepan from heat, strain and gradually whisk in remaining butter, until well emulsified. Whisk in chives and thyme, set aside, keeping warm. Place scallops on paper towel and season with salt and pepper. Add oil to large saute pan over medium-high heat. When hot, add scallops and saute for 1-2 minutesw per side, or until golden brown. Turn scallops over using tongs and brown opposite side. While scallops are cooking, add chopped lobster and orange segments to warm sauce and stir to heat thoroughly. Divide warm lobster and orange mix into warm serving dishes and top each with scallops.

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