Recipe: Lobster Tails and Scallops Salad with Mango

1 Sort and wash the salad greens carefully, then set aside in the cold.

2 Cut 1/3 of the mango into very thin slices, lengthwise. Cut the other two-thirds into pieces and reduce to a purée using a food mill.

3 Cut the scallops diagonally through their thickness, then dry them on absorbent paper.

4 Roughly crush the hazelnuts and pine nuts, then toast them dry in a pan. When the mixture is perfectly toasted, add 1/2 glass of balsamic vinegar.

5 Finely chop the garlic and parsley.

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

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

8 Mix the salad greens, season with the balsamic vinegar, hazelnuts and pine nuts mixture, two tablespoons of olive oil, salt and pepper.

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

10 Place a large spoonful of mango purée on the front of the plate, drizzle with three drops of lime.

11 Shell and quickly cut the lobster tails, arrange the pieces on this mango purée, then add the scallops next to the salad mix.

12 The lobster and scallops are served as a lukewarm salad.

It works well with a Sancerre.