Lobster and scallops with herb butter, mushroom panzanella, fennel and orange

Lobster and scallops with herb butter, mushroom panzanella, fennel and orange

By
From
My Italian Kitchen
Serves
4
Photographer
Chris Middleton

This is the dish I cooked for Mum, Dad and Nonna Maria on the finale of MasterChef. It was the first dish of mine they had tried since I left to go on the show. For me, this dish was a different way of looking at Italian food – still the same flavours, just more refined. This dish is all about the layers of flavour and the different textures present.

Ingredients

Quantity Ingredient
1 lobster
2 radishes, thinly sliced on a mandoline
200ml peanut oil
4 chestnuts, peeled and thinly sliced on a mandoline
200g salted butter
1 handful flat-leaf parsley, roughly chopped
1 handful coriander leaves, roughly chopped
sea salt flakes
60ml extra-virgin olive oil
1 french shallot, finely chopped
100ml red-wine vinegar
2 bacon rashers
2 slices sourdough bread
100g oyster mushrooms, thinly sliced
100g shiitake mushrooms, thinly sliced
3 thyme sprigs, leaves picked
12 scallops, roe removed
orange zest, finely grated, to garnish
1 handful fennel fronds

Method

  1. Bring a saucepan of salted water to the boil. Add the lobster and cook, with water simmering, for 8 minutes. Remove from the saucepan and set aside in a bowl of iced water.
  2. Place the radish slices in a separate bowl of iced water and set aside.
  3. Pour the peanut oil into a saucepan and place over a high heat. Bring the oil temperature up to 180°C. To test if it’s ready, drop a breadcrumb into the oil (if it quickly turns golden, then you know the oil is ready). Add the chestnut slices and fry until golden, about 1–2 minutes. Remove from the oil using a slotted spoon and set aside on paper towel.
  4. To make the herb butter, process the butter, parsley and coriander in a food processor until well combined. Season with sea salt and freshly ground black pepper, and set aside.
  5. Heat 1 tablespoon of the oil in a frying pan, add the shallot and fry until caramelised, about 3–4 minutes. Deglaze with red-wine vinegar and cook until jammy. Set aside.
  6. To make the bacon crumb, fry the bacon in a frying pan for a few minutes over a medium–high heat until cooked through. Blitz the cooked bacon in a food processor until it has a crumb consistency. Return it to the heated frying pan to crisp up, then drain on some paper towel and set aside.
  7. Pour 2 tablespoons of olive oil in a frying pan and set over a medium heat. Add the sourdough bread and fry on both sides until golden. Remove from the oil, drain on paper towel and tear into pieces. Set aside.
  8. Add another tablespoon of olive oil to the frying pan, add the mushrooms and thyme to the oil, and fry until golden. Remove from the heat, add the fried bread pieces and toss to combine. Season and set aside.
  9. Remove the lobster from the iced water. Remove the meat from the shell and cut into pieces.
  10. Put the herb butter in a frying pan over a medium heat. Add the lobster meat and scallops and cook, basting with the butter, until warmed through, about 1–2 minutes.
  11. To serve, divide the lobster and scallops between serving plates. Add the fried chestnut slices and radish slices. Add the mushrooms and shallot with red-wine vinegar. Sprinkle with the bacon crumb and orange zest and scatter over the fennel fronds, then season with sea salt and freshly ground black pepper.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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