Grilled Scallop on a Wine Country Stew of Spiny Lobster, Buddha's Hand Lemons, Thyme, and Golden Tomato Broth

Napa Rose

Chef Andrew Sutton

Serves 4

4 U-8 Diver Scallops

Yellow Tomato Butter:

1 leek, sliced and divided in half

1 teaspoon butter

3 ounces white wine

12 ounces chicken stock

4 yellow tomatoes

1 bay leaf

4 ounces European-style butter

1 teaspoon fresh thyme, chopped

1 teaspoon fresh cilantro

1 tablespoon Buddha's Hand lemon zest (can substitute regular or Meyer lemon

zest)

1 habanero chile

1 1/2 lb. spiny lobster, cooked

2 red roma tomatoes, peeled and diced

1 sprig of chervil for garnish

Prepare Yellow Tomato Butter first:

In 1 teaspoon of butter, sauté half of the leek until translucent. Deglaze with white wine and reduce wine by half. Add chicken stock and bring to a boil. Add yellow tomatoes, and 1 bay leaf. Simmer until tomatoes are tender and purée in a blender. (Be careful when puréeing as the hot liquids try to jump. Try pulse setting to get liquid moving.) Once liquid is moving, add butter. Pass through a fine strainer and reserve. Keep warm.

To finish sauce, sauté the other half of the leek in one tablespoon of butter

until translucent. Add Yellow Tomato Butter, herbs, lemon zest, habanero,

lobster and roma tomatoes and bring to a boil. Taste sauce and adjust seasoning. Mixture should looks like a stew and taste lemony fresh.

Brush scallops with canola oil. Season with salt and grill 2 to 3 minutes on

each side depending on how hot the grill is.

Serve scallops on the stew in a bowl or a petit copper pot.

Source:   http://www.atthechefstable.com/