Lobster and Bay Scallops Beurre Blanc with Caviar

Trim the tough dark tops and roots from 300g of leeks and rinse thoroughly in cold water to remove internal dirt, then slice into thin half-moons. Trim the base of 300g of Belgian endives and cut crosswise into 1 cm (0.4 inch) rings.

Peel and finely mince 40g of shallots using a sharp chef's knife on a clean cutting board.

Cut 170g of cold unsalted butter into uniform 1 cm (0.4 inch) cubes using a chef's knife, then place the cubes back in the refrigerator to keep them thoroughly chilled until cooking.

Cut through the top shell of the 400g raw lobster tails lengthwise with kitchen shears, peel away the carapace, extract the raw meat, discard the shells, and slice the tail meat into 1.5 cm (0.6 inch) medallions.

Arrange the lobster medallions and 250g of raw bay scallops on double-lined paper towels and press gently with additional paper towels until all exterior moisture is completely absorbed.

Sprinkle the dried lobster medallions and bay scallops evenly with 2g of fine sea salt and 0.5g of ground white pepper.

Heat 15ml of olive oil and 30g of unsalted butter in a large skillet over medium heat at 160°C (320°F). Add the sliced leeks and endives, cooking for 8 to 10 minutes until tender, translucent, and lightly golden. Season with 2g of fine sea salt and 1g of black pepper, transfer to a bowl, and keep warm.

Combine the minced shallots, 100ml of dry white wine, and 30ml of white wine vinegar in a medium saucepan. Simmer over medium-high heat at 95°C (203°F) for 6 to 8 minutes until the liquid reduces to approximately 20ml and forms a syrupy base.

Lower the heat beneath the reduction to low at 52°C (126°F). Whisk in the chilled cubed butter two to three pieces at a time, whisking continuously and waiting until each addition is nearly incorporated before adding more, until a rich, silky emulsion forms. Season with 1g of salt and 0.5g of white pepper.

Pour the warm beurre blanc through a fine-mesh sieve set over a clean vessel to remove the shallots, pressing gently on the solids with a spatula, then keep the strained sauce warm in a gentle water bath at 50°C (122°F).

Wipe the large skillet clean, place over medium-high heat at 180°C (356°F), and melt 15g of unsalted butter. Add the bay scallops in a single uncrowded layer and sear without moving for 1 to 2 minutes per side until lightly golden, fully opaque, and pearly white throughout, reaching an internal temperature of 63°C (145°F). Transfer to a warm plate.

In the same skillet over medium heat at 165°C (329°F), melt the remaining 10g of unsalted butter. Add the lobster medallions and cook for 2 to 3 minutes, turning once, until the lobster flesh turns completely opaque, pearly white, and firm, reaching an internal temperature of 63°C (145°F).

Divide the warm sautéed leeks and endives evenly across the centers of four warmed serving plates, shaping them into compact circular beds.

Arrange the seared bay scallops and lobster medallions evenly atop the vegetable base on each plate.

Spoon 45ml of the warm strained beurre blanc over and around the seafood and braised vegetables on each plate.

Using a non-metallic caviar spoon, place a 7.5g quenelle or rounded dollop of chilled sturgeon caviar atop each portion of seafood, scatter the minced chives over the plate, and serve immediately.