Ingredients
Lamb
2 lamb tenderloins sliced in 1 inch medallions
4 oz lamb stock
2 oz aged port
4 tbsp cold butter
2 tbsp chopped chive
Scallops
12 sea scallops
4 tbsp fresh tarragon leaves
1 tbsp olive oil
1 clove garlic
4 tbsp chopped cashews
Preparation
Reduce lamb stock and port to 1/3. Remove from heat and whisk in butter to form emulsion, season with salt and pepper to taste and set aside.
Combine tarragon, olive oil, chopped garlic and cashews in small food processor bowl until well blended. Season to taste.
In a very hot skillet with 1 tsp oil, sear lamb medallions for 1 minute on each side. Set aside in warm place. Repeat with scallops.
Place 1 tsp of port reduction in 3 locations around circumference of plates, alternating with tarragon pesto. Place 1 lamb medallion on each puddle of port reduction and 1 scallop on each puddle of tarragon pesto. Fill center of plate with angel hair pasta seasoned to taste.
Sprinkle plate with chopped chive.
