Serves 4
Food | Recipes
Seafood sampler
- By Chef Kiran Sivarajan, Taj Palace Dubai
- Published:
- Cuisine
- International
- Dish
- Starters
- Viewer rating
- Image Credit: Supplied picture
Prep time:
Cook time:
Total time:
Ingredients
- 4 each, yellow zucchini, green zucchini and aubergines, sliced lengthwise
- 2 tbsp : fresh thyme, finely chopped
- oil, for grilling/frying
- 8 scallops, 20g each
- 5-1/2 tbsp : lemon juice
- 80g : fresh tuna
- a pinch of cajun spice
- 80g : sundried tomatoes
- 400ml : white vinegar
- 40g : sugar
- 400ml : oil
- a pinch saffron
- 400g : mayonnaise
- a pinch minced garlic
- salt and pepper
- micro greens, to serve (optional)
Preparation
1. Season zucchini and aubergines with salt, pepper and thyme. Heat oil in a pan and grill until cooked. Set aside.
2. Season scallops with salt, pepper and 2 tbsp lemon juice. Cook in a pan until golden brown.
3. Season tuna with salt, cajun spice and 2 tbsp lemon juice. Heat oil in a pan and sear tuna. Set aside.
4. To make sauce, blend sundried tomatoes, vinegar, sugar and oil to make a smooth paste. Whisk in saffron and mayonnaise. Now add remaining lemon juice and garlic.
5. Serve seafood with veggies, some sauce and micro greens.
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