Table 45 Blog 45

Sunday, April 22, 2007

Chef Secrets

Starter
This is the recipe for the seared sea scallops with pineapple carpaccio, papaya, red curry vinaigrette salad.

Hope that you enjoy making it at home.

For 10 People

U-10 size Scallops ,30
Pineapple ,1
Papaya ,4
Cilantro ,2 Bunches
Lime Juice ,150 ml
Fish Sauce ,1 tablespoon
Mayonnaise ,250g
Red pepper ,1
Extra Virgin Olive Oil ,2 tablespoon
Thai Red Curry Paste ,1 teaspoon
Limes ,5

Prepare the sauce by mixing the mayonnaise with the Thai red curry paste, fish sauce and the lime juice until everything is smooth.
Slice the papaya and the pineapple very thin (carpaccio Style) and sear the scallops in a sauté pan. The scallops must be golden in color.

Plate up:
Spread the sauce in the centre of the plate; add three thin slices of pineapple on top of the sauce, then put three slices of papaya on top the pineapple.
Display three seared scallops (medium rare) per plate around the pineapple carpaccio, garnish the center with fresh cilantro and diced red pepper.
Drizzle with extra virgin olive oil. Display three slices of lime around the plate.

Enjoy your salad.

SA

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