Chef Shawn with wife Dorothy

Panned Maine lobster tail & sea scallops, chanterelles, asparagus, corn relish, tahini vinaigrette

Serves:  4 people

4 each                   4 to 5 ounce Maine lobster tail (shell removed, split & de-veined)
8 each                   Large sea scallops (mussel tab removed)
12 each                 Chanterelle mushrooms
12 spears              Large asparagus (blanched & cut ½ inch bias)
To taste                 Salt & pepper
2 tablespoons      Sesame oil
1 cup                      Corn relish
½ cup                    Tahini vinaigrette

Corn relish
2 ears                    Fresh corn (shucked, silt removed and char grilled)
2 tablespoons      Small diced red sweet pepper
2 tablespoons      Small dice Green pepper
1 tablespoon        minced fresh cilantro
1 each                    Lime (juiced)
1 tablespoon        Olive oil
To taste                Salt & pepper

Tahini vinaigrette
3 tablespoons     Tahini
1 tablespoon       Fresh lemon juice
4 tablespoons     Rice wine vinegar
1 tablespoon       Olive oil
To taste                Salt

Panned Maine Lobster and sea scallops: Lightly salt and pepper the shellfish.  In a hot sauté pan place the sesame oil and add the lobster and sea scallops, cook until golden brown and turn.  Add the mushrooms and cook for an additional two minutes, then add the asparagus and toss until warm. Place the corn relish in the center of a plate, and then arrange the ingredients in the pan around the relish. Nap the tahini vinaigrette around the dish.

Corn relish: Cut the grilled corn off of the cob.  Combine all the remaining ingredients.  Adjust the salt and pepper to taste.

Tahini vinaigrette: Place all the ingredients in a blender ad mix on low speed until incorporated.