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
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.
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
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.
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