4 21/25 prawns raw peeled devained tail on
4 20/30 scallops, abductor muscle removed
4oz baby shrimp meat
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.
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 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.
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.