Recipe courtesy of Chef Jamil Pineda, Michael’s on East
Moroccan Curried Shrimp and Scallops
Pine Nuts, Red-Yellow Pepper & Date Chutney
Serves 4
For the Chutney
6 oz Dried Dates
3 oz Golden Raisin
½ oz Turmeric
1 oz Paprika
1 oz Ground Coriander
½ oz Ground Cinnamon
1 Teaspoon Chopped Fresh Mint
2 Teaspoon of Chopped Parsley
4 oz Olive Oil
½ Bunch of Chopped Fresh Cilantro
Juice of two Limes
2 Dried Red Chili Pepper, diced
Method
Soak the raisins and dates in hot water for about 15 minutes. Discard the water.
In a saucepan over medium heat, add the oil, raisins, red chilies and dates. Cook for two minutes. Add the paprika, coriander, cinnamon and turmeric and cook for two minutes. Add the lime juice, mint and cilantro. Cook for about two more minutes and set aside.
For the Curry Shrimp Sauce
1 lb of Baby shrimp (shell on)
1 Medium Spanish Yellow Onion, finely diced
3 oz Olive Oil
3 Bay Leaves
1 oz Coriander
2 oz Mild Curry
1 oz Turmeric
1 oz Ground Ginger Powder
3 Aniseed
4 Garlic Cloves, chopped
1 Spear of Lemongrass, finely chopped
16 oz Heavy Cream
26 oz Coconut Milk
Method
Dry roast all the spices in a thick-based saucepan over medium high heat. Add oil, shrimp, onion, chopped garlic and lemongrass and cook for about five minutes. Add the cream and coconut milk and cook for 20 minutes. Season with salt and pepper to taste. Strain to discard the solids and set a side.
For the Shrimp & Scallops
4 u12 Shrimp. peeled and deveined
4 u10 Dry Scallops
2oz Olive Oil
½ Red Pepper, julienned
½ Yellow Pepper, julienned
1 tablespoon Toasted Pine Nuts
½ cup Date Chutney
1 cup Curry Shrimp Sauce
Salt and Black Pepper to taste
1 Tablespoon Chopped Chives
Method
In a large sauté pan over medium high heat, add the oil until it starts to smoke. Add the scallops and sear until golden brown. Flip the scallops, add the peppers and cook for one minute. Add the shrimp and pine nuts cook one side. Flip the shrimp and add the chutney. Cook for one minute then add the shrimp curry sauce and bring to a small boil. Remove from heat and seat aside.
To Plate
In a medium pasta bowl, place one scallop topped with a shrimp and sauce in the middle of the bowl. Sprinkle with chives to finish and serve.
