The Hospitality Guru (cooking) Back to Basics: Seafood Salad
Warm Seafood in Dill Sauce
Yield: 2 Portions
Ingredients
Dry white wine - 0.100 Ltr
Water - 0.100 Ltr
Peppercorns - 6
Bay Leaf - 1
Small onion sliced - 1
Salt - To Taste
Prawns - 0.150 kg
Scallops - 0.150 kg
Olive Oil - 0.125 Ltr
Cloves garlic - 4
Dill - 0.500 kg
Variety of lettuce
Method:
In a saucepan, simmer the wine, water, peppercorns, bay leaf, onion, and salt for 5 minutes. Shell & de-vein prawns. De-vein scallops. Add prawns & cook until just pink. Remove. Reduce liquid. In a blender, combine the olive oil, garlic, and dill. Puree, adding the reduced cooking liquid, adjust the flavour with vinegar or lemon juice if required. Arrange seafood on lettuce on a suitable plate. Pour sauce over sauce.