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The Hospitality Guru (cooking) Back to Basics: Seafood Salad

Updated on October 12, 2015

Warm Seafood in Dill Sauce

Yield: 2 Portions


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


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.


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