Ingredients8
each Sea scallops8 fl. oz. Grapefruit juice2 each Pink grapefruit4 fl. oz. Olive oil2 cups Baby mizunasalt, to tastewhite pepper, to taste2 each Lemons, zested2 each Oranges, zested2 tbsp. TobikoPreparation- Slice the scallops thinly into discs. Cover and refrigerate.
- Bring the grapefruit juice to boil over high heat. reduce to medium heat and reduce fluid by tree-fourths. about 10mins.
- Whisk in the olive oil and season with salt and pepper. Vinaigrette will not be emulsified.
- Cut the pink grapefruit into supremes and gently pull apart into small pieces.
- To plate, toss a small handful of the mizuna with the vinaigrette. Season with salt and pepper. Arrange the scallops, drizzle with vinaigrette. scatter the grapefruit, lemons, and orange zest and tobiko over scallops.
Yield: 2 servings
Chaunk1 oz. Ghee (clarified butter)1/2 lb Small yellow onions, thinly sliced1tbsp. Ginger root, minced1tbsp. Garlic, minced1/2 each Red or green chile, seeded, fine dicedShrimp1/2 oz. Ghee (clarified butter)1/2 tsp. Cumin seed1/2 tsp. Brown mustard seeds8 oz. Shrimp, peeled, de-veinedSalt, to tasteLime juice, to tasteGround black pepper, to tastePreparation- Heat Ghee over medium-high heat in a wok or saute pan. When hot add onions, stirring constantly until browned about 15 mins. add 2 tablespoon water if the onions begin to stick. Add ginger, garlic, and chile and cook until seasonings are tender. About 5 mins. Scrape this into a bowl.
- Clean saute pan or wok and heat it. Add the ghee, then the seeds and cook several seconds, then add the shrimp and sear/stir-fry until almost done. Add onion mixture and heat through. Adjust the seasoning with salt, pepper and lime juice.
Yield: 4 servingsIngredientsInvoltini
8 pcs. Tuna, cut into 1/4 thick slicesSalt, to tastePepper, to tasteFilling
1 oz. Currants4 fl. oz. White wine4 oz. Breadcrumbs, dried1 oz. Italian parsley, minced1 oz. Pine nuts2 fl. oz. Olive oil1 1/2 fl. oz. Olive oil8 oz. Spanish onionsPreparation
- Cover tuna with plastic wrap, using the flat side of a meat pounder, pound the tuna until thin.
- Season the tuna with salt and pepper on both sides. Cover and refrigerate.
- Plump the currants in the white wine until softened, reserving the wine.
- Combine the breadcrumbs, parsley, pine nuts, olive oil and the drained currants.
- Spread the prepared filing on top of the tuna slices, Roll up each slice and secure with toothpick.
- Heat saute pan add olive oil, add onions until they are golden brown. place the onions in gratin dish.
- Place the involtini on top of the onions then add the reserved wine. simmer until cooked through (10mins). then place in the oven for 5 more minutes
- Remove the toothpicks from the involtini, place on dish add onions on top, then drizzle with olive oil if desired.
recipe origninated (sicilia, italy)