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FIND YOUR BEACHCOMBER HOTEL FOR YOUR NEXT BEAUTIFUL HOLIDAY

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Chef chefs recipe

Chef's recipe

Big shrimps and grilled scallops

  • Chef Recipe Chef Recipe

Preparation

  • Shell the shrimps by delicately removing the soft shells and leaving the body attached to the head.
  • Marinate with salt and pepper. Leave to chill for 20 minutes.
  • Cut and slice the fennel. Season with salt and pepper.
  • Melt a knob of butter in a frying pan and a dash of olive oil.
  • Quickly brown the fennel for 2 to 3 minutes. Keep it away.
  • Add salt, pepper to the scallops and fine pattern them for 1 to 2 minutes on both sides.
  • Lay out the fennel in the middle of the plate. 
  • Place thin slices of smoked marlin in front of the fennel.
  • Lay out three leaves of fresh coriander on the marlin along with two cherry tomatoes cut into two.
  • Lay out in a pattern three/two flavoured pearls of strawberry and mango in front of the marlin.
  • Place on top of the fennel, the shrimp with its head held high.
  • Garnish the scallops with chopped parsley (on only one side).
  • Place the scallop with non-garnished side up, showing off the fine patterned side, next to fennel.
  • To finish it up, add some edible flowers on the plate as a decoration.
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