John Myers
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Scallop – King Prawns, Wild Salmon, Lettuce and Beurre De Corail
The perfect scallop – king prawns, wild salmon, lettuce and beurre de corail recipe with a picture and simple step-by-step instructions.
Seafood and wild salmon
- 12 piece Scallops (freshly caught)
- 6 piece King prawns (freshly caught)
- 3 piece Wild salmon fillet (freshly caught)
- 12 Toes Black garlic
- 150 g Macadamia nut fresh
- 2 piece Fresh lime
- Pepper and salt
for the wild salmon stock
- 100 ml White wine
- 100 ml Cream 30% fat
- 20 ml Wormwood (vermouth)
- 1 pole Fennel fresh
salad
- 1 piece Cucumber fresh
- 1 head Iceberg lettuce
- 1 head Fennel herb
- 50 g Cress (garden cress)
- 50 g Fresh white onion
dressing
- 5 tablespoon Vinegar and oil (1: 1)
- 0,5 piece Freshly squeezed grapefruit
- 1 piece Freshly squeezed oranges / oranges
- 200 g Yogurt 10% fat
- 3 tablespoon Honey liquid
- 3 tablespoon Pepper and salt from the mill
additionally
- 200 g Butter
the scallops
- In order to open the mussel, you must first cut the muscle with a small knife. To do this, hold the scallop with a lint-free cloth. Once you have opened the shell, you can use e.g. take the so-called “nut” from a spoon. In the next step, remove the beards (do not throw them away), they can still be used for e.g. to prepare a sauce stock.
- Using the aid of a spoon, the muscle is now separated from the nut. It is essential to ensure that the meat is not damaged. Now the nut and the corail are cleaned under running water. Dry the clam on a clean tea towel. Place in the fridge until fried.
the king prawn
- King prawns have curved backs, antennae, and are green or bluish in color when raw. They are as thick as a finger and are often called the lobster crab. But they have nothing to do with lobster in any way. They are thoroughly showered and the back armor is only opened to remove the intestines. Otherwise, the shell remains – also to protect the king prawn from overheating. To fry them decoratively – if you remove the head, you can use a butterfly cut and then fry them. Today they are fried upside down – that is, completely fried.
the wild salmon
- Remove the skin from the salmon, clean the fillet, acidify with lime juice and season lightly with salt and pepper.
the salmon stock to cook
- Heat all the ingredients listed for this in a pan at the highest level and let it simmer for 3 minutes. The salmon fillets are lightly steamed in the prepared brew. This takes about 3 minutes. In the final spurt it gets some color on the top by lightly browning the salmon in olive oil.
the salad
- Clean and cut the salad ingredients and place in a bowl. Mix the ingredients for the dressing in a second bowl. Add the lettuce and mix just before serving.
FINAL SPRINT
- Heat the grill pan as high as possible. Add a few drops of olive oil. The king prawns are cooked in here. About 1.5 minutes on each side. At the same time, fry the released muscles (the scallops) with black garlic and macadamia nut until golden brown for about 1 minute on each side.
- That’s about it. Either plates are arranged or all ingredients (except for the salad) are placed on a grill plate for self-service. Personally, I prefer to set everything up for self-service. A little baguette and a good wine round off this meal perfectly.
the Corail production of “Beurre de Corail”
- Quickly made and very effective in taste you only have to use hand-warm butter and corail (always in a ratio of 2: 1). As an example e.g. 100 grams of butter and 50 grams of corail. Combine the ingredients by mashing them with a fork into a smooth mass. They don’t use any additional spices. Either turn the corail butter into a small roll or in mini bowls with e.g. Fill in shell decor. I use my processed scallop shells for this.
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