Shell, wash the scallops and trim them (that is, remove the membrane that surrounds the mollusk and the part of the muscle adhering to the nut).
Soak the raisins in a little hot water. Put the American in a sauté pan, add the whipping cream and reduce by half. Poach the scallops, previously salted and peppered for 1 minute on each side. Drain and arrange on a plate. Also drain the sultanas and arrange them in the center of the plate.
Put the lobster butter in the sauce and winnow (give the pan a gyratory motion to incorporate the butter into the sauce), without boiling. Salt, pepper. Warm the plates, coat and serve.
Cold Lobster Butter :
Reserve the creamy parts of the lobster, the coral and when possible the eggs.
Put these elements in the blender with the same amount of softened butter.
Follow link for American Sauce recipe (failing that, you will find canned American sauce)
To open scallops, slip a stiff knife through the slit in the shell and cut the muscle flush with the valve. Open the shell and scoop out the flesh. Remove the beards and the black pocket to keep only the nut and the coral.
Joëlle's point of view:Hubert very often decorates the center of the plate with a slice of kiwi; if it does not bring anything on the plan
