Published: Feb 09, 2011 4:14 PM EST
Updated: Feb 09, 2011 1:15 PM EST

  It's  Wednesday and here on 6TV  means only one thing.. let's eat!
 Here today to show us how to make  seared scallops with lobster sauce  is Dave Gossett from  Fleming's Prime  Steakhouse and  wine bar in Naples.


1 pastry shell 4"x4"

1 Tbsp. Egg yolks pasteurized

1/2 Tbsp. Water

6ea. Scallop's U-10

2tsp. salt & pepper blend

1 1/2 oz. Pomace oil

3/4 oz. Carrots, julienne

3/4oz. Shiitake mushrooms, julienne

3/4 oz. asparagus 1" bias cuts

1 Tbsp. Butter, lightly salted

1 pinch of salt

1 pinch of black pepper

2oz. Lobster cream sauce

1tsp. chopped parsley

To Make

1. Cut the puff pastry into a square 4"x4", make a second cut in the puff pastry 1/2" from the edge going around the entire square execpt do not cut 2 opposite corners so that it's still 1 piece.

Carefully pull up on the 2 opposite corners and set them back on the pastry square makeing a raised edge all the way around. Dock the top of the pastry with a fork  and place on a sheet pan.

Combine the egg and water then brush the top of the pastry.  Bake in a 350 degree oven for 10-12 minutes until golden brown.

2. Remove side mussel from scallops and season with salt and pepper.  In a pan set on high heat add 1 1/2 oz. pomace oil then sear scallops on both sides 3-4 minutes until bottom and edges of the scallop are golden brown.

3. Cut the carrots into 1/8' wide x 2" long julienne.  Remove the stem on the shiitake mushrooms then cut into 1/4" x 1 1/2" long julienne.  Cut the asparagus into 1" long pieces.  Place the butter in a 10" pan set on medium high heat.  Add all of the vegetables and cook 4-5 minutes.  Season with salt and pepper.

4. Re-heat the pastry shell in a 375 degree oven for 3 minutes then place at the top of a plate with vegatables.  Laddle the lobster sauce on the front plate and set the scallops on top.