The Beachcomber-Hotels website employs cookies to improve your user experience. We have updated our cookie policy to reflect changes in the law on cookies and tracking technologies used on websites. If you continue on this website, you will be providing your consent to our use of cookies.

Chef slider

FIND YOUR BEACHCOMBER HOTEL FOR YOUR NEXT BEAUTIFUL HOLIDAY

Check-in
-
Check-out
-
night(s) : -

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.
Top