Crab Cake - Barbecued Scallops - Coconut CrèMe BrûLéE - Chocolate Fondant

 

Crab Cakes

Components for 2 servings

6 Oz New Crab Meat

1 Oz Onion

¼ oz. Celery

¼ oz. Garlic

¼ Spread

¼ oz. Cream

½ Half-quart Fish stock

2 twigs, finely cut Basil

1 oz. Gluten-Free bread Pieces

¼ Piece, finely cut hot stews Hot sauce

Salt and Pepper

Methodology

Melt the spread in a container add the onion, celery, and garlic and Sautee for 3 minutes include Crab meat and cook for an additional 5 minutes add Cream, stock, and bread pieces and cook while mixing for 5 extra minutes at last incorporate basil, divided bean stews, salt, and pepper pass on the Blend to cool Portion the Mix and Grill on a Hot skillet until splendid brown on each side serve the Crab Cakes with shadow Bennie dressing

Grilled Scallops

Components for Two Servings

• 4 Pieces of Immense Scallops

• ¼ oz. Virgin Olive Oil

• ¼ oz. Finely Hacked Garlic

• Salt and Pepper

• ¼ oz. Coriander finely hacked

• ¼ Piece, Lemon Juice, and Punch

Method

Mix lemon juice, punch, and Coriander, Pad dry the Scallops and put them on a plate. Season the Scallops with Garlic, Salt, Pepper, and olive oil. Plan Grill to a Medium Power Grill Scallops for 1 ½ minute on each side promising it's scorched sufficient Season the Scallops with the Coriander Mix and sear for 5 seconds. Serve the Scallops with searing artichoke puree, Salsa Verde, and Regular Leaves

Chocolate Fondant

Components for 2 servings

• 1 Oz Broken up Chocolate

• ¼ Oz Condensed Spread

• 1 Oz Icing Sugar

• 1 whole Egg

• 1 Teaspoonful Tia Maria

System

Merge Chocolate, Tia Maria, Spread, icing Sugar, and Eggs

Mix the Components for 5 Minutes

Void the Mix into a nonstick baking Mat

Cook the mix in a hot medium oven for 8 Minutes

When cooked, loose the leaned toward range sharp edge if fundamental

Pop a plate on top of each and flip over to wind up

Serve the Chocolate Fondant with vanilla Frozen yogurt

Coconut Crème Brule

Components for two servings

• 4 Egg York's

• 2 oz. Sugar

• ½ Half quart Cream (Luke Warm )

• ¼ oz. Coconut Milk

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Technique

Whisk Sugar, Eggs York, and Coconut milk in a bowl for 1 second

Pour in the warm Cream and race for 20 extra seconds

Strain the Mix

Scoop off all the pale foam sitting on top of the Mix

Blend for 5 seconds

Void the Mix into ramekins and spot it over the water shower plate

Set up the Crème Brule at low power for 30 Minutes or until it has set gently

Take out from intensity and grant to cool

Refrigerate until ready to serve

Sprinkle Sugar and spread similarly on top

Using a Light melt of the sugar and design a firm top

Grant the Crème Brule to sit for 2 Minutes before serving