Recipe: Lobster Tail and Scallop Salad with Mango

Preparation:

1 Sort and wash the salads carefully, keep them chilled.

2 Cut 1/3 of the mango into very thin slices, lengthwise. Cut the other two thirds into pieces and puree them using a vegetable mill.

3 Split the scallops diagonally through their thickness, dry them on paper towels.

4 Roughly crush the hazelnuts and pine nuts, and toast them dry in a pan. When the mixture is toasted to perfection, add ½ glass of balsamic vinegar.

5 Finely chop the garlic and parsley.

6 Salt, pepper and butter the lobster tails, sprinkle with Provence herbs. Place them on the oven rack and roast for 10 minutes in a very hot oven (grill). Remove and let rest covered.

7 Throw the scallops into a pan with sizzling hot butter, cook very quickly, about three minutes total. Add the garlic and parsley at the end of cooking (just a moment, as the garlic must not burn).

Finishing and Serving:

8 Mix the salads, season with the balsamic vinegar, hazelnut and pine nut mixture, two tablespoons of olive oil, salt, pepper.

9 Place a generous pinch of salad on each plate, making sure the chervil is on top, then add the mango slices.

10 Place a large spoonful of mango puree at the front of the plate, enhance with three drops of lime.

11 Shell and quickly cut the lobster tails, arrange the pieces on this mango puree, then add the scallops, against the salad mixture.

12 The lobster and scallops are served