Scallops
and Camarons Duo,
Palm Hearts Salsa with Chardonnay
By Executive Chef Jacques Ledu,
The Prince Maurice Hotel, Mauritius Island, Madagascar
Serves 2
Ingredients:
Vinaigrette
150 grams Scallops
Lemon Grass Sticks (about 8 cm)
200 grams Camaron Tails (giant fresh water shrimps)
1 Palm Heart
1 Lettuce
10 cl Nuts Vinaigrette Sauce
TT Salt
TT Pepper
10 cl Lemon Juice
15 cl Olive Oil
10 cl Chardonnay Vinaigrette Sauce
Procedures:
1. Marinate the
scallops and the camaron tails with salt, pepper, a few lemon
drops and olive oil. Keep in the fridge.
2. Put in a bowl
the Chardonnay vinaigrette and the lemon juice.
3. Mince the palm
heart and mix it to the vinaigrette. Add salt and pepper as needed.
4. The palm heart
and the vinaigrette must be thoroughly mixed to avoid oxidation.
5. Before serving,
pick the scallops on the lemon grass sticks. Pan them lightly
in a non-adhesive pan. Do the same with the camarons. Keep it
warm.
Serving:
In a plate, form a pyramid with the palm salad, and put a scallop
skewer on top of it. Place the camaron tail in the middle of the
plate and garnish with a lettuce bouquet. Pour some nuts vinaigrette
around it and serve immediately.
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