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Seafood Salad With Pomelo, Hazelnut Oil And Seaweed

Western.Chefs's picture
  Blue prawns 320 Gram
  Scallops 24
  Rock lobster 400 Gram
  Oysters 8
  Salad 400 Gram (Assorted)
  Pomelo 2
  Hazelnut oil 80 Milliliter
  Ouessan seaweed 100 Gram
  Cider vinegar 2 Tablespoon
  Butter 80 Gram
  Sugar 1 Pinch
  Salt To Taste

Cut the prawns and lobsters into pieces.
Remove the black intestine along the lobster's back, season with pepper and salt.
Drizzle with a few drops of hazelnut oil and leave to marinate.
Arrange scallops in their shells, add salt and pepper and marinate in a little hazelnut oil.
Open oysters and season with the remaining hazelnut oil and pepper (do not add salt as the oyster is already salty).
Skin the pomelo and keep the zest.
Set aside the juice which is squeezed out during the process.
Julienne the zest of the pomelo and confit it in water, with sugar and butter, over a low heat for approximately 15 minutes.
Keep aside until needed.
Wash the Ouessan seaweed.
Reduce the pomelo juice in a saucepan over a low heat, add in knobs of butter and whisk until smooth.
Season with salt and pepper.
Prepare a vinaigrette with the remaining oil and cider vinegar.
Grill seafood under a salamander.
Do not overcook

Recipe Summary

Side Dish

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Seafood Salad With Pomelo, Hazelnut Oil And Seaweed Recipe