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  Life   Food  16 Jan 2017  From the sea’s treasure chest

From the sea’s treasure chest

THE ASIAN AGE.
Published : Jan 16, 2017, 12:38 am IST
Updated : Jan 16, 2017, 7:08 am IST

Savour these easy-to-prepare crustacean delights in the comfort of your home.

Grilled scallops with French onion and orange vinaigrette
 Grilled scallops with French onion and orange vinaigrette

Grilled scallops with French onion and orange vinaigrette
Ingredients:

  • 3 pcs Scallops
  • 250 gm Onion
  • 100 ml Orange juice
  • 30 ml Red vine vinegar
  • ½ tbsp Olive oil
  • Salt to taste
  • Pepper to taste
  • 20 gm Sugar
  • 1 spring Thyme
  • 1 Cinnamon stick

Method:
For the Scallops

 

  • In a mixing bowl, add olive oil, salt and pepper as per taste and mix the scallops in.
  • Place it on a hot plate at an appropriate temperature.
  • Flip it over as it turns golden brown in colour.
  • Place it on an appetiser plate, on top of caramelised onions.
  • Pour ½ tbsp of orange vinaigrette on the scallop and garnish with orange slice.

For the Orange Vinaigrette Dressing:

  • In a mixing bowl, add some fresh orange juice, olive oil, lemon juice, salt and pepper, and mix well.

For the Caramelised Onions:

  • Heat a pan; add the sliced onion, thyme, cinnamon stick, red wine vinegar, sugar, and some vegetable stock.
  • Reduce the preparation until it absorbs everything.

Lobster Spaghetti

 

Lobster Spaghetti
Ingredients:

  • 120 gms Lobster
  • ½ tbsp Garlic paste
  • 30 ml White wine
  • 5 gm Cherry tomato
  • 150 gm Spaghetti
  • Salt to taste
  • Pepper to taste
  • 100 ml Lobster bisque
  • 20 gm Celery
  • 20 gm Leek
  • 20 gm Onion
  • 20 gm Carrot
  • 5 gm Fresh thyme
  • 100 gm Fresh tomatoes

Method:

  • Heat a pan and add olive oil. Add some chunks of lobster along with garlic paste and stir well.
  • Deglaze it with white wine. Add lobster bisque and cherry tomato, adjust with proper seasoning.
  • Blanch the spaghetti pasta and toss it along with the sauce.
  • Place it on the pasta plate and garnish it with parsley spring and olive oil.
  • Pair with Santa Critina Pinot Grigio for a meal.

For the Bisque:

 

  • Heat a pan and add olive oil, garlic, onion, leek and celery.
  • Cook it well until it starts sweating.
  • Add diced tomato and cook it well until it melts.
  • Add the roasted lobster shell to it with some seafood stock.
  • Cook it until it gets thicker. Once it reduces, strain using a strainer.

Prawn and roasted pumpkin soup with focaccia bread

Prawn and roasted pumpkin soup with focaccia bread
Ingredients:

  • 50 gm Prawns
  • 30 ml Pumpkin puree
  • ½ tbsp Garlic paste
  • 20 ml White wine
  • 5 gm Cherry tomato
  • 20 gm Celery
  • 20 gm Leek
  • 20 gm Onion
  • 20 gm Carrot
  • 5 gm Fresh thyme
  • 100 gm Fresh tomatoes
  • Salt to taste
  • Pepper to taste
  • 1 Focaccia bread slice

Method:

  • Heat a pan and add olive oil.
  • Add chunks of prawns and pumpkin puree along with the bisque (method above) and garlic paste. Stir well.
  • Add cherry tomatoes and deglaze it with white wine.
  • Cook it well until it gets a thick consistence while adjusting seasoning.
  • Finish it with butter to give it a smooth texture.
  • Place on a soup plate and garnish it with slice of focaccia.
  • Drizzle olive oil and serve.

Recipe courtesy: Rajiv Das, sous chef, STAX, Hyatt Regency. STAX is hosting a crustacean special menu till February 16.

 

Tags: latest recipes, spaghetti, soup