Yields1 Serving

 1 pink shell scallop
 1 tiger prawn
 2 Manila or razor clams
 2 mussels
 1 oz salmon
 1 oz white fish (snapper, sole or mahi-mahi)
 1 small squid or octopus
 ½ tsp chopped shallot
 1 tsp lobster oil
 ½ tsp balsamic vinegar
 salt
 pepper

1

Clean the shellfish under running water. Cut the fish into 1/2 inch cubes.

2

In a non-stick sauté pan over medium heat, sauté the chopped shallot in a 1/4 teaspoon of lobster oil for 30 seconds.

3

Add all fish and shellfish and sauté for one minute.

4

Place in a preheated oven at 400°F for 2 minutes. Remove the pan from the oven, deglaze with half of the balsamic vinegar, mix together.

5

Arrange in the middle of a plate. Add the remaining vinegar and lobster oil over the fish.

6

Garnish with a bouquet of chervil, dill or mint and enjoy!

Ingredients

 1 pink shell scallop
 1 tiger prawn
 2 Manila or razor clams
 2 mussels
 1 oz salmon
 1 oz white fish (snapper, sole or mahi-mahi)
 1 small squid or octopus
 ½ tsp chopped shallot
 1 tsp lobster oil
 ½ tsp balsamic vinegar
 salt
 pepper

Directions

1

Clean the shellfish under running water. Cut the fish into 1/2 inch cubes.

2

In a non-stick sauté pan over medium heat, sauté the chopped shallot in a 1/4 teaspoon of lobster oil for 30 seconds.

3

Add all fish and shellfish and sauté for one minute.

4

Place in a preheated oven at 400°F for 2 minutes. Remove the pan from the oven, deglaze with half of the balsamic vinegar, mix together.

5

Arrange in the middle of a plate. Add the remaining vinegar and lobster oil over the fish.

6

Garnish with a bouquet of chervil, dill or mint and enjoy!

Warm Seafood Salad with Lobster Oil