Surf & Turf Sliders with Lobster Sauce

We're making Surf and Turf sliders with Maine Lobster sauce with Firefighter and Grand Prize winner of the Hood New England Dairy Cook-Off, Dan Rinaldi.

New for 2012, Hood has also announced that the competition will move from its previous location of Portland, Maine to the Rhode Island Convention Center in Providence, Rhode Island.

Recipe submissions are now being accepted at http://www.hood.com/promo/nedco2012/ until September 10, from amateur cooks across New England in the chance to win $10,000.

The Cook-Off is set to take place on October 21, 2012.

Cooks can submit their original recipe, featuring one or more eligible Hood dairy products. Recipes will be divided into five categories including: breakfast/brunch; soups/chowders; appetizers/side dishes; lunch/dinner (entree); and dessert. 
Last year, Dan Rinaldi of Cranston, RI made it all the way to the finals, where he won the $10,000 Grand Prize with Surf and Turf Sliders with Maine Lobster Sauce.

INGREDIENTS - for a serving of 6

12 slices reduced sodium hardwood smoked bacon
4 Teaspoons Minors lobster base
4 Teaspoons tomato paste
2 cups dry sherry
2 Teaspoons minced chipotle peppers in adobo sauce, seeds removed (reserve 1 teaspoon for sliders)
2-2/3 cups Hood Heavy Cream
2 Teaspoons chopped fresh tarragon leaves (reserve 1 teaspoon for sliders)
4 ounces of cooked Maine lobster tail meat, cut into small pieces
3 Tbsp cold butter
2 pounds dry sea scallops (10-20 per pound size)
2 Tbsp Extra Virgin Olive Oil
½ Teaspoon Kosher salt
½ Teaspoon black pepper
¼ Teaspoon cayenne pepper
4 Teaspoons fresh squeezed lemon juice
2 cups panko bread crumbs
12 slices focaccia bread, cut into a round shape and sliced in half lengthwise
1 cup arugula micro greens
Canola Oil

STEPS

1. Put a frying pan on the stove top over medium-high heat and cook bacon until crispy then set aside, save the bacon drippings in the pan.

2. For the sauce: put a saucepan on the stove top over high heat and whisk together lobster base, tomato paste, and sherry. When it comes to a boil, cook for 10 minutes, then add one-teaspoon chipotle pepper and Hood Heavy Cream. Bring back to a boil and cook for 25 minutes, stirring occasionally.

3. Take the pan off of heat and add one teaspoon of tarragon, lobster meat, and then whisk in butter one tablespoon at a time.

4. Wrap focaccia in foil and put in a 250-degree oven.

5. For the sliders: Put scallops, olive oil, salt, black pepper, cayenne pepper, the remaining teaspoon of chipotle pepper, the remaining teaspoon of tarragon, and lemon juice in food processor. Pulse until coarsely chopped, there should still be some noticeable pieces of scallop.

6. Scrape into a bowl and fold in panko breadcrumbs. Form 12 evenly sized sliders.

7. Put enough canola oil in the frying pan with the bacon drippings to come up around 1/8th of an inch. Turn burner to medium-high. Cook sliders for 3 minutes on each side.

8. To assemble the 12 sliders: Put 1½ teaspoons of sauce on the inside of each piece of warm focaccia (top and bottom). Place sliders on bottom piece of focaccia. Evenly divide and top with remaining sauce, one slide of bacon and divide the arugula evenly between the burgers. Add top piece of focaccia. Insert skewer and serve.