Lobster & Lump Crab Meat Crusted Sea Scallops,
Coconut Jasmine Rice with Mango, Arugula & Tomato Salad Serves 4:

Lobster & Crab:
You will need:
1/2 pound crab meat, picked over for shells
1/2 pound cooked lobster meat, chopped
1/4 cup fresh minced chives
1 tablespoon fresh lemon juice
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon panko (Japanese bread crumbs)
Sea salt and freshly ground black pepper

Directions:
Stir together the crab and lobster, chives, lemon juice, mayonnaise, mustard and 1 tablespoon panko in a large bowl. Season the mixture to taste with sea salt and fresh pepper. Cover the mixture and chill.

Coconut Jasmine Rice with Mango
You will need:
1 tablespoons olive oil
1/4 cup finely chopped shallots
1 cup Jasmine Rice, rinsed, drained and air-dried
1 1/2 cups water
1/2 cup unsweetened canned coconut milk
Salt and freshly ground black pepper, to taste
1/2 cup diced ripe mango
1/4 cup chopped scallions, white and green parts

Directions:
Heat the olive oil in a medium saucepan over medium heat. Add the shallots and sauté until translucent, about 5 minutes. Add the rice and stir for 5 minutes. Add the water and coconut milk, season with salt and pepper, and bring to a boil. Reduce the heat to low, cover, and simmer, until all liquid has been absorbed, 15 to 20 minutes. Remove from the heat and fold in the mango and scallions keep warm.

Arugula & Tomato Salad
You will need:
1 bunch Baby arugula
1/4 cup olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1 ripe tomatoes – Small Dice
salt
freshly ground pepper

Directions:
Wash and dry arugula. Whisk together the oil, vinegar and mustard. Add salt and Pepper to taste. Toss the tomatoes and arugula gently in dressing, cover and chill.

Sea Scallops
You will need:
12 each large, dry sea scallops
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

Directions:
Add the butter and oil to a 12 to 14-inch sauté pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on one side. The scallops should have a 1/4-inch golden crust on one side while still being translucent in the center.

Citrus Butter Sauce
You will need:
2 Tbsps of fresh lemon juice
2 Tbsps fresh orange juice
1/4 cup of limejuice
1 Tbsps of sugar
2 Tbsps of butter, cold and cut into ½ inch cubes
1 fresh chervil or oregano Salt and pepper to taste

Directions:
Add the citrus juices and sugar to a small skillet. Bring mixture to a simmer over medium heat, allow liquid to reduce slightly (simmer for about 4 minutes). Using a whisk, slowly whisk butter cubes in a bit at a time, until well incorporated and smooth. Add the chervil / oregano and season to taste with salt and pepper. Spoon equal portions of the sauce onto each scallop.

To Serve:
Divide lobster and crab mixture on top of each scallop and bake in a 350 degree oven for 3 to 5 minutes. Place a scoop of rice in the middle of the plate. Top with salad and place the cooked scallops around and drizzle with citrus butter sauce.