Yield: 1 Serving Ingredients 8 Ounces Tilapia Fillet ¼ Cup Seasoned Flour 1 Ounce Clarified Butter 3 Ounces Lobster Tail 3 Each 13/15 Shrimp 3 Each 20/30 Sea Scallops ½ Ounce Shallots, Fine Diced ¼ Ounce Garlic, Chopped 1 Ounce Mushrooms, Sliced 2 Ounces Tomatoes, Diced 1 Ounce Chablis 2 Ounces Lemon Butter Sauce 1 Teaspoon Fresh Basil, Chiffonade To Taste Fresh Parsley, Chopped To Taste Fresh Ground Black Pepper To Taste Salt & White Pepper
Method of Preparation 1) Coat tilapia fillet in seasoned flour, sear in clarified butter on both sides finish in oven. 2) Saute lobster, shrimp & scallop until tender, season with salt & pepper, splash with
Chablis & reserve. 3) Saute shallots, garlic and mushrooms for 30 seconds, add tomato, cook 15 seconds. 4) Add Chablis, reduce by half, add lemon sauce and basil. 5) Return seafood to pan & coat with sauce. 6) Place tilapia fillet on pre-heated dinner plate, arrange seafood over fillet and
top with sauce.
Prepared By John J, Hudak Jr., CEC, AAC, ACE Executive Chef, Bentley’s Entertainment Complex
Assisted By Edward Ancas Sous Chef, Bentley’s Entertainment Complex WNEP Lemon Butter Sauce
Yield: 4-8 Ounces
Ingredients 3 Ounces Chablis 1 Ounce Lemon Juice 1 Teaspoon Shallots 1 Each Bay Leaf Crushed 4 Each Whole Black Peppercorns 2 Ounces Heavy Cream 8 Ounces Whole Butter To Taste Salt, White Pepper & Chopped Parsley
Method of Preparation 1) Combine all ingredients except cream and butter in a saucepan and reduce until mixture foams. 2) Add cream and reduce by half. 3) Over high heat, add butter a little at a time stirring constantly. 4) When butter is fully incorporated, remove from heat and strain. 5) Use as needed over a variety of items such as poultry, fish, seafood, vegetables or pasta.
