Courtesy of Dubai Foodie Guide – www.definitelydubai.com
and
Executive Chef Gary Rhodes – Rhodes Mezzanine

INGREDIENTS
Scallops halved
Tiger prawns
2 tablespoons of sea salt
1 tablespoon mild curry powder
Pink grapefruit segments,
cut into small pieces
Avocado diced
Cucumber diced
Fresh mango diced

PRAWN DRESSING
150g Chopped prawn shells
left over from peeling
100g Shell on prawns, chopped
Peeled zest of 1 lemon
6 White peppercorns, cracked
1 Bay leaf
1 Lemon juiced
2 Cubes brown rock sugar
½ Pint olive oil
Salt and pepper

Method

For the dressing:
Heat 1-2 tablespoons olive oil with the shells, claws and chopped prawns, lemon zest, peppercorns and bay leaf, cooking very gently – only simmering for a few minutes. Add the lemon juice and sugar cubes, once the sugar has dissolved add the remaining oil. Bring to a simmer and cook, infusing for 8-10 minutes, removing the bay leaf and peppercorns before blitzing in a liquidizer to break down all the shells. Pass through a fine sieve and season. Finish with a little squeeze of lemon juice.

For the salad, mix together a generous tablespoon of each of the diced avocado, cucumber, mango and grapefruit and season with salt and pepper, drizzling with the prawn dressing.

Grind in a pestle & mortar the salt and curry powder and use to season the prawns and scallops before sautéing in olive oil and butter. Place a prawn and scallop on a skewer, drizzling each skewer with prawn dressing.

Serve with the salad.