Recipe for Sautéed Sea of Cortez Rock Scallop with Sauce of Lemon, Lobster, and Vanilla

Sautéed Sea of Cortez Rock Scallop with Sauce of Lemon, Lobster, and Vanilla

Here are the recipes you'll need to bring home the tastes of Napa Rose restaurant at Disneyland Resort!


Sautéed Sea of Cortez Rock Scallop
12 each, large rock scallops or diver scallops
1/4 teaspoon, salt
2 tablespoon, clarified butter
1 1/2 cup, Chive Whipped Potatoes
1 1/2 cup, Lobster Sauce

Chive Whipped Potatoes
3 each, russet potatoes, peeled
1/4 cup, snipped chives
2 tablespoons, unsalted butter
3/4 cup, heavy cream
2 tablespoons, sour cream
1 tablespoon, fresh lemon juice
Salt and pepper to taste

Lemon, Lobster, and Vanilla Sauce
1 tablespoon, clarified butter
2 each, minced shallots
1 cup, white wine
1 cup, chicken stock
1 each, vanilla bean (split) or 1/8-teaspoon of good vanilla extract
1 small pinch, saffron
3 tablespoons, diced tomatoes
1 each, lobster (steamed, cracked, and meat removed)
1 tablespoon, chopped thyme
1 tablespoon, lemon juice
6 tablespoons, whole unsalted butter


Sautéed Sea of Cortez Rock Scallop 
Have Chive Whipped Potatoes ready. They can be held warm and ready to serve. Make Lobster Sauce and have it ready as well. Place scallops on a towel and season with salt. Over medium high heat, add 2 tablespoons of clarified butter to a large sauté pan. Make sure the pan is very hot, then add seasoned scallops with their flat sides down. Sauté for 4 minutes per side or until golden brown. Using kitchen tongs, turn scallops over and begin browning the opposite side. If they are cooking too quickly, reduce the heat to medium once scallops are cooked on both sides. To serve, place the hot Chive Whipped Potatoes in the center of the plate and set 2 scallops per person on top of the potatoes. Then with a spoon, pour Lobster Sauce evenly all the way around the scallops, making sure that everyone gets lots of garnish. Serve with a chilled, quality California chardonnay for an added treat.

Chive Whipped Potatoes
Place potatoes in a saucepot with enough cold water to cover potatoes by at least 3 inches. Place on burner set to medium heat and bring to a boil. Simmer for approximately 20 minutes or until tender. Drain off all excess water and transfer potatoes to a mixing bowl. Smash or pass potatoes through a ricer. Season with salt, chives, and add the butter and cream until potatoes are nice and moist. Add lemon, taste, and adjust seasoning if necessary.

Lemon, Lobster, and Vanilla Sauce
Over medium heat, sauté shallots lightly in clarified butter. Add the white wine and reduce by 70 percent. Add the chicken stock, vanilla, saffron, and reduce by 50 percent. Add tomatoes, lobster, chopped thyme, and lemon juice. Remove saucepot from heat and slowly whisk in unsalted butter. Mixture should resemble a creamy lobster and saffron stew. Taste sauce and adjust by adding salt or a few drops of lemon juice if necessary.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant's version.