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