Recipe courtesy of Chef Jamil Pineda, Michael’s on East.
Pan-Seared Tiger Shrimp and Scallops
with a Corn, Coriander & Chili Salsa Drizzled with a Curry Sauce
Serves 4
Ingredients:
8 Tiger Prawns (U8 Shrimp)
4 U10 scallops
2 Tbsp Olive Oil
1 cup Micro Greens
Method
Clean the shrimp and devein.
In a sauté pan over medium-high heat, add the oil. Add the scallops and sear one side. Turn, add the shrimp and cook turning regularly until pink and the shrimp are firm, approximately 5 minutes.
For the Curry Sauce:
2 Cups Coconut Milk
1 Tsp Curry Powder
¼ Tsp Garam Masala
¼ Tsp Lemon Rind
2 Tsp Lemon Juice
½ Cup Fresh Coriander
Salt & Pepper to Taste
Place curry and masala mix in a medium saucepan over medium heat. Add a little of the coconut milk and cook until the flavor of the spices are extracted, approximately 3 minutes. Add all the coconut milk and cook until reduced to a creamy consistency. Add the rest of the ingredients and bring to a low boil until the flavors are well blended, about 10 minutes.
For the Corn, Coriander & Chili Salsa:
5 Cobs Fresh Corn, Kernels Removed
1 Red Onion, Sliced
1 Tsp Cumin
1 Tsp Paprika
½ Cup Fresh Coriander
2 Jalapenos, Chopped (no seeds)
4 Leeks, Chopped
1 Tbsp Olive Oil
Salt & Pepper to Taste
Method:
Slice the leeks into rounds.
In a sauté pan over medium heat, add the olive oil, leeks and onions. Cook until soft. Combine with fresh corn, spices, chilies and coriander. Season with salt and pepper.
To Assemble:
Place a spoon of the hot curry sauce on the plate. Add a small handful of micro greens and place the corn salsa on the plate. Arrange one scallop and 2 shrimp around the scallop and drizzle with a little more of the curry sauce. Garnish with a lemon wedge.
