2 part dish
PART 1:
Vanilla Lobster
2 fresh lobster tails, shelled, and cut into lil chunks
one sprig, or twig or whatever you call it of vanilla bean cut into 1 inch pieces (not extract, the real bean)
olive oil
fresh diced chives (or green onions, or spring onions, depending on where you’re from)
old bay seasoning
Coat medium sized pan in olive oil, on med/hi heat, add chives and vanilla and after a minute, add lobster meat and stir continuously. As you’re tossing the lobster meat you’ll see the specks of black over the lobster, these are the vanilla bean “seeds”. Once the lobster gets a lil opaque (maybe 5 minutes), add a light dusting of old bay, just to give some kick. You don’t want to over power the vanilla.
PART 2:
10 Large Fresh Scallops cut in half
5 pieces of peppercorn bacon cut in half
20 toothpicks
5 Way Bacon Wrapped Scallops
Simple recipe, 5 different flavors. I’ll show the main setup and then the different flavors afterwards. This can also be grilled (I know you’re shocked its not grilled this time)
Pre-Heat broiler. After flavoring the large scallops (see below) roll in bacon and then hold in place with toothpick. place in middle rack under broiler for 6 mins, turn and broil for six minutes on a broiler tray.
If bacon isn’t done, cook for a lil bit longer.
a. marinate/toss scallops in olive oil, vanilla extract, chives, pepper
b. marinate/toss scallops olive oil, honey, old bay seasoning
c. soak scallops in naVan, then roll with cane sugar (i used sugar in the raw)
d. soak scallops in Malibu coconut rum, then roll with lime-pepper seasoning
e. soak scallops butterscotch schnapps, then roll with seasalt
From left to right:
olive oil / vanilla / chives
olive oil / honey / old bay
naVan / cane sugar
Malibu / lime-pepper
Butterscotch Schnapps/ sea salt
grillsidestories 