Shell, wash, and trim the scallops by removing the surrounding membrane and the muscle attached to the shell.
Soak the raisins in a little hot water. In a sauté pan, combine the American sauce and whipping cream, then reduce by half. Season the scallops with salt and pepper, then poach for 1 minute on each side. Drain and arrange on warmed plates. Drain the raisins and place them in the center of the plates.
Add the lobster butter to the sauce and emulsify by swirling the pan to incorporate the butter without boiling. Adjust seasoning with salt and pepper. Coat the scallops with the sauce and serve immediately.
Cold Lobster Butter: Reserve the creamy parts of the lobster, along with the coral and eggs if available. Blend with an equal amount of softened butter.
American Sauce: Follow our linked recipe, or use high-quality canned American sauce as an alternative.
To open scallops: Insert a sturdy knife through the shell's slit and cut the muscle close to the valve. Open the shell, remove the flesh, discard the beards and black stomach sac, keeping only the scallop and coral.
Joëlle's Tip: Chef Hubert often adds a kiwi slice to the plate's center for garnish, though it adds little to the flavor profile.
