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

Crab Cakes

Ingredients 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 sprigs, finely chopped Basil
1 oz Gluten Free bread Crumbs
¼ Piece, finely chopped hot chilis Hot sauce
Salt & Pepper

Method

Melt the butter in a PanAdd the onion, celery and garlic and Sautee for 3 minutesAdd in Crab meat and cook for another 5 minutesAdd Cream, stock and bread crumbs and cook whilst stirring for further 5 minutesFinally add in basil, chopped chilis, salt and pepperLeave the Mixture to coolPortion the Mixture and Grill on a Hot skillet until golden brown on each sideServe the Crab Cakes with shadow Bennie dressing

Grilled Scallops

Ingredients for Two Servings

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

Method

Mix lemon Juice, zest and Coriander together, Pad dry the Scallops and place on a tray. Season the Scallops with Garlic, Salt, Pepper and olive oil. Prepare Grill to a Medium Heat Grill Scallops for 1 ½ minutes on each side ensuring its charred enough Baste the Scallops with the Coriander Mixture and sear for 5 seconds. Serve the Scallops with spicy artichoke puree, Salsa Verde and Organic Leaves

Chocolate Fondant

Ingredients for 2 servings

• 1 oz Melted Chocolate
• ¼ oz Melted Butter
• 1 oz icing Sugar
• 1 whole Eggs
• 1 Teaspoonfuls Tia Maria

Method

Combine Chocolate, Tia Maria, Butter, icing Sugar and Eggs
Mix the Ingredients for 5 Minutes
Pour the Mixture into a nonstick baking Mat
Cook the mixture in a hot medium oven for 8 Minutes
Once cooked, loosed the sided with a palette knife if necessary
Pop a plate on top of each and flip over to turn out
Serve the Chocolate Fondant with vanilla Ice cream

Coconut Crème Brûlée

Ingredients for two servings

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

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