Pineapple Carpaccio | Pan Fried Scallops | Spicy Thai Dressing
Method
Take 1liter water and 1kg sugar. Add the coriander, the smashed lemon grass, the star anise, chili and kaffir lime. Bring altogether to the boil and leave it aside the stove for around ½ hour.
Then take the pineapple and take the skin off. Cut the pineapple with a knife in around 3mm thick slices.
When the sugar syrup is still warm add the pineapple slices so they get marinated. It takes 24 hours.
Ingredients | Pineapple Carpaccio
1liter simple syrup 50% sugar + 50% water)
½ bunch of coriander
4 lemon grass (smash)
2 star anise
4 lemon (juice)
1 pineapple
3 chilli (cut in half)
3 kaffir lime leaves
2 ½ scallops per person
Ingredients Spicy Thai Dressing
600g mango chutney
150g oyster sauce
350g honey
150g fish sauce
600ml of orange juice
4 lemon
2tbs finely chopped garlic
3 smashed lemon grass
6 finely chopped seedless red chili
½ bunch finely chopped coriander
2tbs dark soy sauce
Now we prepare the Thai dressing. You take the 600g mango chutney, which can be bought in an Asian shop. Take all the other ingredients and blend everything in a bar blender. Then its ready to serve.
Afterwards heat some olive oil in a non-sticking pan and fry the scallops until they are golden brown. Season them during frying up to your taste.
Take the pineapple out of the liquids and rest them on a kitchen towel. Then put the pineapple along with the scallops in the center of the plate. Drizzle some dressing on top and finish it off with some cress for decoration.