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Total preparation time: 35 minutes
Total cooking time: 35 minutes
Serves: 4
LONG GRAIN WHITE RICE
1 cup long grain white rice
1-1/2 cups water or stock
1/2 cup Cream of Coconut
1 tsp. butter
Salt and pepper to taste
In a saucepan, combine rice with coconut milk and water; bring to a boil. Reduce heat, cover and cook for approximately 20 minutes. Remove from heat keep covered for 5-10 minutes. Then stir in butter, salt and pepper to taste. Fluff with a fork.
PAN SEARED CHERRY TOMATOES
1 tub (about 2 cups) cherry tomatoes
1 Tbsp. extra virgin olive oil
Pinch salt and pepper
Place ingredients in a small HOT sauté pan and sauté until tomatoes are turning golden on all sides. You may do these ahead of time and reheat right before serving.
SCALLOPS
2 lbs jumbo sea scallops
1 Tbsp extra virgin olive oil
Salt and pepper
SAMBUCCA SAUCE
1 cup Sambucca Liquor
1/2 cup cold unsalted butter, cut in pieces
1/4 cup heavy cream
Salt and pepper to taste
Remove rubbery foot on the side of the scallop and discard. Heat sauté pan. Add olive oil, salt, pepper and scallops. Sear scallops on both sides approximately 1-1/2 each side (depending on size). Remove to sheet pan and keep warm. Deglaze pan AWAY from flame with the Sambucca. Turn heat to medium-high and carefully place pan back on burner and reduce Sambucca by a 1/4. Add butter a little at a time. Add heavy cream; consistency should be quite syrupy. Season with salt and pepper.
WILTED BABY SPINACH
1 bag baby spinach (approx 10 oz)
1 Tbsp. olive oil
Salt and pepper
Heat sauté pan immediately before serving. When hot, add the oil then spinach. Be sure to use tongs to flip spinach so not to burn. Remove from heat as soon as the spinach starts to wilt.
Presentation: Place rice in center of plate. Arrange scallops around the rice. Place tomatoes in between scallops and the place wilted spinach on top of rice. Finally ladle the Sambucca Sauce over the scallops and tomatoes. Garnish with lemon wedges.
RASPBERRY CREAM BROWNIE
with SWEET RASPBERRY COULIS
Total preparation time: 35 minutes
Total cooking time: 35 minutes
Serves: 4
CHOCOLATE BROWNIE
Preparation time: 10 minutes
Cooking time: 35 minutes
Cooling time: 1 hour +
Serves: 4
7-1/2 oz butter
7-1/2 oz dark chocolate, broken in pieces
3 eggs
1-1/2 cups castor sugar
2 cups all purpose flour
1/2 tsp baking powder
Preheat oven to 350ºF. Place butter and chocolate in a saucepan over low heat; stir until smooth. Set aside away from heat. Place eggs and sugar in a mixing bowl, mix with a whisk until light yet thick. Pour into a greased 9-inch dia. round or square baking pan. Bake for 35 minutes or until you can remove a tooth pick without batter sticking to it. Let cool for at least one hour.
RASPBERRY COULIS SAUCE
Preparation time: 5 minutes
Cooking time: 5 minutes
Cooling time: 15 minutes+
Serves: 4
1 pint fresh raspberries or frozen equivalent
1/4 cup sugar
1/2 cup water
Blend berries in food processor, set aside. Heat sugar and water to a boil in a saucepan, boil for 1 minute. Add sugar, mix to the blended berries; mix well. Pass through a fine meshed strainer to remove seeds. Cool until served.
RASPBERRY CREAM
Preparation time: 5 minutes
Serves: 4
1 cup heavy whipping cream
Confectioners sugar to taste (approx 2 Tbsp)
2 pints fresh raspberries (reserve a few for plating)
Whisk heavy cream in a bowl until medium stiff peaks. Add confectioners sugar, to taste. Fold the berries into the cream.
Presentation: Use a 2-inch round cookie cutter to cut 4 circles from your brownie. Use your cookie cutter to cut additional half moon shapes (optional). Using a squeeze bottle with your raspberry sauce, squeeze five round circles on the outer edge of the place starting with big and gradually getting smaller. Place the whole circle brownie on the opposite side as your sauce. Place a dollop of your raspberry cream mix atop the brownie. Lay the half moon shaped brownie atop the cream mix. Dust with shaving of dark chocolate and garnish with reserved raspberries. |
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