Prawns + Scallops w/ Vermouth veloute

15ml shallots

5ml garlic

4oz vermouth

400ml cream

15ml butter

4 21/25 prawns raw peeled devained tail on

4 20/30 scallops, abductor muscle removed

4oz baby shrimp meat

10ml terragon

Saute garlic, shallots and butter until sweated (no color). Deglaze w/ vermouth. Reduce by half. Add cream, reduce by half. Mounter au beurre. Chill, store.

Saute prawns/scallops until 75% cooked. Add baby shrimp and 3.5 oz sauce. Finish w/ terragon when cooked. Serve over puff pastry.

Crab Cakes

1lb shelled shredded crab

1/2 cup flour

3/4 cup butter

1 tsp worchestershire sauce

1 tsp mustard powder or 1 tsp prepared/dijon mustard

1.5 tsp tabasco

10 green onion finely chopped

1 egg

1 tbsp honey

3 cloved garlic, minced

Mix all ingredients together, form into 1-2oz ‘hockey pucks.’ Pan fry in butter until crispy on both sides, finish in 375 degree oven for about 5 minutes. Serve with chipotle mayo, salsa mayo, or similar dip.

Tomato Bruschetta

24 roma tomatoes

1 medium red onion, brunoise

3oz balsamic vinegar

1oz red wine vinegar

4oz extra virgin oilve oil

8 cloves garlic, slivered

20 big basil leaves, chiffonade

Cut romas in half, remove seeds with a teaspoon. Discard. Brunoise the flesh of the tomatoes. Mix everything together, let sit for at least 12 hours before service.

To serve, cut some crostinis from french bread, butter one side and dust with parmesan cheese. Bake until chese is golden brown and crostinis are crispy. Spoon ~1 tsp of cold bruschetta mix onto hot crostinis, serve immediately.