Sea Scallops with Grapefruit vinaigrette & Baby mizuna Salad and Tobiko

Ingredients

8 each Sea scallops
8 fl. oz. Grapefruit juice
2 each Pink grapefruit
4 fl. oz. Olive oil
2 cups Baby mizuna
salt, to taste
white pepper, to taste
2 each Lemons, zested
2 each Oranges, zested
2 tbsp. Tobiko

Preparation

1. Slice the scallops thinly into discs. Cover and refrigerate.
2. Bring the grapefruit juice to boil over high heat. reduce to medium heat and reduce fluid by tree-fourths. about 10mins.
3. Whisk in the olive oil and season with salt and pepper. Vinaigrette will not be emulsified.
4. Cut the pink grapefruit into supremes and gently pull apart into small pieces.
5. 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.

tuna carpaccio

sio-mai

Moti Matal Shrimp

Yield: 2 servings

Chaunk
1 oz. Ghee (clarified butter)
1/2 lb Small yellow onions, thinly sliced
1tbsp. Ginger root, minced
1tbsp. Garlic, minced
1/2 each Red or green chile, seeded, fine diced

Shrimp
1/2 oz. Ghee (clarified butter)
1/2 tsp. Cumin seed
1/2 tsp. Brown mustard seeds
8 oz. Shrimp, peeled, de-veined
Salt, to taste
Lime juice, to taste
Ground black pepper, to taste

Preparation

1. 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.
2. 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.

Fritto Misto di Mare

Pesce all' Acqua Pazza

Involtini di Tonno (Tuna)

Yield: 4 servings
Ingredients

Involtini
8 pcs. Tuna, cut into 1/4 thick slices
Salt, to taste
Pepper, to taste

Filling
1 oz. Currants
4 fl. oz. White wine
4 oz. Breadcrumbs, dried
1 oz. Italian parsley, minced
1 oz. Pine nuts
2 fl. oz. Olive oil


1 1/2 fl. oz. Olive oil
8 oz. Spanish onions

Preparation

1. Cover tuna with plastic wrap, using the flat side of a meat pounder, pound the tuna until thin.


2. Season the tuna with salt and pepper on both sides. Cover and refrigerate.


3. Plump the currants in the white wine until softened, reserving the wine.


4. Combine the breadcrumbs, parsley, pine nuts, olive oil and the drained currants.


5. Spread the prepared filing on top of the tuna slices, Roll up each slice and secure with toothpick.


6. Heat saute pan add olive oil, add onions until they are golden brown. place the onions in gratin dish.


7. 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


8. Remove the toothpicks from the involtini, place on dish add onions on top, then drizzle with olive oil if desired.

recipe origninated (sicilia, italy)

Pad Thai with Rice Noodles