Green Mayonnaise
1 egg plus 1 egg yolk
1/2 t. Dijon mustard
1 t. salt
juice of 1 lemon
2/3 cup extra virgin olive oil
1 T. anchovy paste
handful of fresh flat-leafed parsley
1/2 t. fresh thyme leaves
1 t. capers
In a food processor, chop and mix everything but the olive oil until the herbs are totally puréed. With the blades running, pour in the olive oil in a thin stream, and continue to process until everything is mixed and emulsified.
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12 extra large shrimp
12 sea scallops
flour
butter
olive oil
Herbs for garnish, chervil if you have it
Take a toothpick and insert it into the raw shrimp from the large end, running down the back under the shell as far as it will go. The toothpicks will keep the shrimp from curling up when the poach. And poach them you will, for about 4 minutes, then remove and let cool. Pull out the toothpicks, shell the shrimp, and then butterfly them from the bottom up, so you can then splay them in triangles with the pretty pink side up.
For the scallops, dry them, salt and pepper them and dredge them in flour, shaking off excess. Add a tablespoon of butter and a tablespoon of olive oil (or a bit more, if it looks like you'll need it for a good sauté. When the pan is nice and hot, cook the scallops about 4 minutes on each side. They should be golden brown on both sides.
Arrange the shrimp and the scallops on a serving tray. Spoon the green mayonnaise around the fish. If refrigerating for later, let come to room temperature for serving.
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