Seared Lobster and Sea Scallops in a Champagne and Truffle Beurre Blanc Sauce

Step 1

Sauce: Heat 1/2 tablespoon of butter in a small saucepan under medium heat. Add chopped shallots and cook until transparent. Add the vinegar and sparkling wine. Cook until reduced to ¼ cup. Add the heavy cream and bring to a simmer. Reduce by half. Remove from stove and add butter bit by bit, stirring constantly with a whisk. Add truffle salt and truffle oil to taste. Keep warm.

Step 2

Lobster and Scallops: Remove lobster meat from tail cutting with a scissor the lower part of the tail. Cut into 1” medallions.

Step 3

In a non-stick 14” skillet and over high temperature, heat 1 tbsp. olive oil with 1 tbsp. butter. When sizzling, add scallops and sear until golden on one side. Flip scallops on the other side, add lobster medallions. Add lemon juice and zest and season with truffle salt. Cook for one minute until it loses transparency.

Step 4

Serve seafood with a drizzle of champagne butter and garnish with chives on top. (For a fancier presentation, garnish with truffle shaving)