October 23, 2016
Dinner, Lunch, Main Dish,
Salads, Shellfish, Lobster, Scallops, Fruit, Lemon, North American, 5-Minute Prep, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Birthday, Brunch, Entertaining, Father's Day, Ladies Luncheon, Mother's Day, Romantic Dinner, Summer, Valentine's Day, Poach, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Wine, Spring more
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"This is such a simple preparation for lobster or scallops. Once poached, they will take on any type of sauce that you decide to finish it off with. A herb butter sauce, a champagne or herb cream sauce, fruit or vegetable salsa; or, a vinaigrette - my favorite is #recipe8177 (my caviar vinaigrette). The lobster and scallops are very moist, tender; and, full of flavor. So, serve as is; or, you can always use the meat in other dishes. Maybe tossed with pasta, mixed in a stuffing, on a sandwich; or, on/in a salad, etc. Endless possibilities. Personally, I like to add some micro or baby green to a plate; and top with the lobster or scallops. Then, drizzle with your favorite sauce, topping, or vinaigrette over the top. It's simple and elegant. It can served as a main dish or starter dish. Just ENJOY!"
Seafood ... Always make sure the seafood rests on the counter to take the chill off. You never want to cook with cold seafood.
Poaching Liquid ... Add everything to a deep saute pan; and, bring to a light boil. *NOTE: If you poaching scallops, I prefer to use a wider, shallower pan. But, you need a deep pan, so the lobsters can be mostly covered in water*
Lobsters or Scallops ... Add the seafood; and, reduce the heat to medium low heat; and, cover. Poach the lobsters, 7-9 minutes, until they turn red, and are firm to the touch. The scallops will only take 3-5 minutes; this is based on using jumbo sea scallops. Keep and eye on them.
Immediately remove from the cooking liquid once they are done; otherwise, they can become over cooked. Set on a plate to cool.
Finish ... As mentioned; you can serve this immediately with your favorite sauce, vinaigrette, salsa, or condiment; or, you can chill it for later on. Or, you can cut up the meat to be used in other dishes as well. It has tons of flavor; so, I like to keep it simple.
Serve and ENJOY! ... One of my favorite ways to serve the lobster or scallops, is over a bed of baby micro greens; and, topped with either a creamy herb or champagne sauce; or, my caviar vinaigrette Recipe#8177. If serving the lobster; I like to cut it in 4-5 thick slices.
Note: Unlike steamed seafood, the poaching liquid will give your seafood lots of flavor; without very little work.
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