Serve   2

Ingredients

12 pcs asparagus
2 pcs lobster
2 dl nage
3 pcs shallots
3 dl white wine
2 dl heavy cream      
100g parmesan       
1 tsp pesto                    
3 pcs egg yolks             
12 pcs wonton sheet
Half piece zucchini
8 pcs dried tomato
1.5 dl dauterne
1 dl fish stock
30g butter
12 pcs scallops
2 tsp olive oil

Method

Stuffing

• Sauteed diced lobster in olive oil and butter, add charlottes
• Add garlic, fine chopped asparagus, pesto and deglaze with brandy and white wine
• Put cream inside and reduce, finally put chopped parsley, chives and season with salt and pepper
• Cool it down

Cannelloni

• Blanch wonton sheets in water and oil for a few seconds, cool down in ice water
• Fill the sheets with the stuffing, roll it, brush the top with some of the sauce from the stuffing and  cover with grated parmesan cheese
• Place on a oven tray the 3 cannelloni with 1 blanched asparagus in between each caneeloni
• Service time: finish in the oven with the grill switch on to gratinate the cannelloni.

Sauce

• Sauteed charlottes in olive oil, without color, deglaze with one part sauterne wine and two parts white wine, reduce 2/3 add lobster nage, reduce it to half
• Before serving monte/incorporate the cold butter in to the sauce.
  

Scallop Skewer

• Put blanched turned zucchini on the out sides of the skewers and dried tomatoes on the inside and reserve
• Service time: Pre – heat a non stick pan  with Olive oil(The oil must be very hot), seared the Scallops skewer around 1 minutes on each side

Garnish

• Balsamic reduction, fresh herbs
• Place the cannelloni on the center of the plate, the scallops skewer on the top and the sauce around the cannelloni.
• Drizzle some balsamic reduction on the sauce, and serve