La Mer's Pan Seared Scallops. Lobster Veloute and Truffle Cream. La Mer's Pan Seared Scallops. Lobster Veloute and Truffle Cream.

Fine French
La Mer at The Ritz-Carlton Doha’s chef Olivier Catora shares his favourite recipe for Pan Seared Scallops. Lobster Veloute and Truffle Cream.

Ingredients:

  • 4 scallops
  • 1 lobster
  • 2 sprinkle Cayenne chili powder
  • olive oil
  • 1 onion
  • 1 carrot
  • 1 celery
  • 25cl cooking cream
  • 2cl white vinegar
  • 1 leek
  • 2g Diced Truffle
  • 2 cl Truffle oil

Method for Lobster Veloute:

  • Cut the lobster into small pieces, saute in olive oil, add in small cubes carrot, onion, celery, leek and cook for 10 minutes.
  • Add white vinegar, reduce, put water and cover the ingredients. Cook for one hour.
  • Strain, add 10cl cooking cream. Reduce and blend.
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Method for Truffle cream:

  • Make a chantilly, add truffles diced and truffle oil.
  • Pan sear the scallops and serve with the lobster veloute and truffle cream.