Last nights culinary experiment was a touch of gourmet with a hint of Paleo. I gotta say it turned out pretty tasty 🙂
I had a bunch of frozen lobster meat in our freezer from a while ago when I was going to attempt a lobster bisque. Life got in the way and the soup was never made but I wasn’t about to let that go to waste! So I got to thinking of dinner options I could make with this lobster and a pack of scallops I had recently bought. I wanted something not too heavy or creamy since scallops and lobster are already rich in themselves. What I had in my fridge was fresh tarragon, garlic, shallots and oh ya! GIN! So I decided to try and make all that work together.
I have to say the combination of flavors was simply delightful with just the right amount of richness. And best of all it was easy and quick to make 🙂
- 1 Pack of Scallops (mine had 25 pcs)
- 1/2 Lbs Lobster Meat (cubed)
- 6 Tbsp Unsalted Butter (divided)
- 1 1/2 Tbsp Fresh Tarragon (finely chopped)
- 1 Handful of Italian Parsley (finely chopped)
- 1 Medium Shallot (finely chopped)
- 4 Shots of Gin
- 1/4 Cup White Wine (I used a chardonnay)
- 1/4 Cup of Water
- 2 Garlic Cloves (minced)
- Juice from 1/2 Lemon
- 1 Tsp Garlic Powder
- 1/2 Tsp Cayenne
- Seasoning Salt and White Pepper to taste
1) In a large saute pan heated to high, melt 3 Tbsp of butter and add in your scallops and lobster. Let the meat brown (8-10 mins)
2) De-glaze the pan with 2 shots of Gin and some lemon juice. (I used 1/4 of the lemon) Season the meat with the garlic powder, cayenne, salt and pepper and let it cook for 1-2 more minutes to allow the alcohol to cook off. Set the meat aside on a platter or plate once it is done.
For the Sauce:
1) In the same pan, heat the rest of the butter and brown your shallots. Add in the garlic, tarragon and parsley followed by the 1/4 cup of water. Bring it to a boil then add your Gin and Wine. Bring it up to a boil again and let the alcohol cook off (approx 5 mins)
2) Add in the rest of the lemon juice and season with a bit of salt and pepper.
3) Add in your cooked seafood and coat the meat.
Serve and Enjoy 🙂
I served ours up on a bed of cooked spaghetti squash to keep it Paleo and it went very nicely with the tastes.