Scallops and Camarons Duo,
Palm Hearts Salsa with Chardonnay

By Executive Chef Jacques Ledu,
The Prince Maurice Hotel, Mauritius Island, Madagascar

Serves 2

150 grams Scallops
Lemon Grass Sticks (about 8 cm)
200 grams Camaron Tails (giant fresh water shrimps)
1 Palm Heart
1 Lettuce
10 cl Nuts Vinaigrette Sauce
TT Salt
TT Pepper
10 cl Lemon Juice
15 cl Olive Oil
10 cl Chardonnay Vinaigrette Sauce

1. Marinate the scallops and the camaron tails with salt, pepper, a few lemon drops and olive oil. Keep in the fridge.

2. Put in a bowl the Chardonnay vinaigrette and the lemon juice.

3. Mince the palm heart and mix it to the vinaigrette. Add salt and pepper as needed.

4. The palm heart and the vinaigrette must be thoroughly mixed to avoid oxidation.

5. Before serving, pick the scallops on the lemon grass sticks. Pan them lightly in a non-adhesive pan. Do the same with the camarons. Keep it warm.

In a plate, form a pyramid with the palm salad, and put a scallop skewer on top of it. Place the camaron tail in the middle of the plate and garnish with a lettuce bouquet. Pour some nuts vinaigrette around it and serve immediately.


Chef Recipes:
Crusty Cask with Fruit of the Loom Chocolate, Grand Marnier Sabayon
Labourdonnais recipes – Executive Chef Nizam Peero

Chicken Stew Flavoured with Lemon Grass Cooking Broth with Coconut Milk
A Prince Maurice Recipe

Panned Red Snapper, with a Creole Eggplant Fricassee and Spices Perfumed Juice
A Prince Maurice Recipe

Scallops and Camarons Duo, Palm Hearts Salsa with Chardonnay
A Prince Maurice Recipe

Other Related Links:
Fishing Concepts Extend to the Deep, Blue Sea

Alaska Seafood Marketing Institute

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