Crab Cake - Grilled Scallops - Coconut CrèMe BrûLéE - Chocolate Fondant

Crab Cake - Grilled Scallops - Coconut CrèMe BrûLéE - Chocolate Fondant

Elements for 2 servings

• 6 Oz Fresh Crab Meat
• 1 Oz Onion
• ¼ oz Celery
• ¼ oz Garlic
• ¼ Butter
• ¼ oz Cream
• ½ Pint Fish stock
• 2 branches, finely cleaved Basil
• 1 oz Gluten Free bread Crumbs
• ¼ Piece, finely slashed hot stews Hot sauce
• Salt and Pepper

Technique

Soften the spread in a pan add the onion, celery, garlic, and Sautee for 3 minutes and in Crabmeat and cook for another 5 minutes 

Add cream, stock, and bread pieces and cook while blending for additional 5 minutes finally include basil, slashed bean stews, salt, and pepper leave the Mixture to coolPortion the Mixture and Grill on a Hot skillet until brilliant brown on each side serves the Crab Cakes with shadow Bennie dressing.

Barbecued Scallops

Elements for Two Servings

• 4 Pieces Jumbo Scallops
• ¼ oz Virgin Olive Oil
• ¼ oz Finely Chopped Garlic
• Salt and Pepper
• ¼ oz Coriander finely slashed
• ¼ Piece, Lemon Juice, and Zest

Technique

Blend lemon Juice, zing, and Coriander together, Pad dries the Scallops and spot on a plate. Season the Scallops with Garlic, Salt, Pepper, and olive oil. 

Plan Grill to a Medium Heat Grill Scallops for 1 ½ minute on each side guaranteeing its singed sufficient Baste the Scallops with the Coriander Mixture and burn for 5 seconds. Serve the Scallops with fiery artichoke puree, Salsa Verde, and Organic Leaves.

Chocolate Fondant

Elements for 2 servings

• 1 oz Melted Chocolate
• ¼ oz Melted Butter
• 1 oz Icing Sugar
• 1 entire Egg
• 1 Teaspoonful Tia Maria

Technique

Join Chocolate, Tia Maria, Butter, Icing Sugar, and Eggs

Blend the Ingredients for 5 Minutes

Empty the mixture into a nonstick baking Mat

Cook the combination in a hot medium stove for 8 Minutes

Once cooked, loosed the agreed with a range blade if essential

Pop a plate on top of each and flip over to end up

Serve the Chocolate Fondant with Vanilla Icecream

Coconut Crème Brûlée

Elements for two servings

• 4 Egg Yorks
• 2 oz Sugar
• ½ Pint Cream (Luke Warm )
• ¼ oz Coconut Milk
• Technique

Whisk Sugar, Eggs York, and Coconut milk in a bowl for 1 moment

Pour in the warm Cream and rush for an additional 20 seconds

Strain the Mixture

Scoop off all the pale froth sitting on top of the Mixture

Mix for 5 seconds

Empty the mixture into ramekins and spot it over the water shower plate

Prepare the Crème Brulee in low hotness for 30 Minutes or until it as set delicately

Eliminate from hotness and permit to cool

Refrigerate until prepared to serve

Sprinkle Sugar and spread equally on top

Utilizing a Torch liquefy the sugar and structure a firm top

Permit the Crème Brûlée to sit for 2 minutes prior to serving