Tantalize your taste buds with some sweet and spicy seafood ideas. Whether it’s a casual get-together with friends, an elegant dinner party, or a big holiday buffet, we have seafood recipes that will fit the bill and get the most out of your kitchen. After all the holiday season wouldn’t be complete without a stunning fish course. Full of omega 3 fatty acids, proteins fish have levels of B vitamins, Vitamin D and Vitamin A besides they are a reasonable source of minerals such as phosphorus, potassium, and selenium. Try one of these easy and delicious recipes.
- 100g Mayonnaise (any good make will do)
- 20g Wasabi
- 6-8 Basil Leaves
- 12 King Prawns
- 1 tbsp Coriander Leaves (Chopped)
- ½ – 1 Egg White
- Pinch White Pepper
- Dash extra virgin olive oil or sesame oil
- Rice flour for dusting
- Wasabi Paste
- Black sesame seeds
- Cooking oil for frying
- Put mayonnaise, wasabi and basil leaves in food blender and blend together.
- Peel king prawns and marinate with chopped coriander leaves, egg white, white pepper, wasabi paste and 2 tablespoons of rice flour.
- Dust king prawns with rice flour and deep fry king prawns with 180C until crispy outside.
- Dip each prawn into wasabi mayonnaise to cover and place on the plate. (at Elma’s we give mayonnaise on the side)
- Sprinkle black sesame seed and topped up with more wasabi mayonnaise.
Pan Seared Scallops and Red Wine Poached Pears Salad
- 1 to 1 1/4 pounds dry sea scallops, approximately 16
- 2 teaspoons unsalted butter
- 2 Teaspoons Olive Oil
- Kosher Salt
- Freshly Ground Black Pepper
- 1 Vanilla Pod
- 1 Bottle Red Wine
- 225g Caster Sugar
- 1 Cinnamon Stick Halves
- Fresh Thyme
- Fresh Orange Zest
- Red Currants
- Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
- Add the butter and oil to a 12 to 14-inch sauté pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the Scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center.
- Halve the vanilla pod lengthways, scrape out the black seeds and put in a large saucepan with the wine, sugar, cinnamon and thyme. Cut each piece of pod into three long thin strips, add to pan, then lower in the pears.
- Poach the pears, covered, for 20-30 mins, making sure they are covered in the wine. The cooking time will very much depend on the ripeness of your pears – they should be tender all the way through when pierced with a cocktail stick. You can make these up to 2 days ahead and chill.
- Take the pears from the pan, and then boil the liquid to reduce it by half so that it’s syrupy.
- Slice the pears and top with caviar and neighbored with Pan seared scallops and garnish with red current.