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Poached Lobster, Scallops and Vegetables with Noilly Prat
By Jeff Bland, executive head chef of the Balmoral Hotel, Princess Street


1 live Lobster
4 large Scallops
50g strips of carrot, celeriac and leek
1 glass noilly prat
1 glass white wine
5 fl oz double cream
1 tsp chopped dill
25g chopped shallots
25g butter

Poach lobster in boiling salted water for 5 minutes.
Cool then remove from shell.
Heat a thick bottomed pan, fry off the shell.
Add shallots, double cream, white wine and noilly prat.
Cool for 10 minutes.
Remove roe from scallops and discard.
Soften vegetables in butter and add the sauce and chopped dill.
Cook gently.
Sear scallops in a hot pan, braising on both sides for 2-3 minutes.
Add lobster to sauce.
Cook for 2-3 minutes.
Add scallops and serve.


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