{"id":1089,"date":"2011-11-28T22:25:35","date_gmt":"2011-11-28T22:25:35","guid":{"rendered":"http:\/\/dine-online.co.uk\/foodie\/?p=1089"},"modified":"2011-11-28T22:25:35","modified_gmt":"2011-11-28T22:25:35","slug":"seared-spiced-scallops-and-prawns-gary-rhodes","status":"publish","type":"post","link":"https:\/\/dine-online.co.uk\/foodie\/seared-spiced-scallops-and-prawns-gary-rhodes\/","title":{"rendered":"Seared Spiced Scallops and Prawns – Gary Rhodes"},"content":{"rendered":"

Courtesy of Dubai Foodie Guide – www.definitelydubai.com<\/a>
\nand
\nExecutive Chef Gary Rhodes \u2013 Rhodes Mezzanine<\/em><\/p>\n

\"Prawns\"<\/p>\n

INGREDIENTS<\/strong>
\nScallops halved
\nTiger prawns
\n2 tablespoons of sea salt
\n1 tablespoon mild curry powder
\nPink grapefruit segments,
\ncut into small pieces
\nAvocado diced
\nCucumber diced
\nFresh mango diced<\/p>\n

PRAWN DRESSING<\/strong>
\n150g Chopped prawn shells
\nleft over from peeling
\n100g Shell on prawns, chopped
\nPeeled zest of 1 lemon
\n6 White peppercorns, cracked
\n1 Bay leaf
\n1 Lemon juiced
\n2 Cubes brown rock sugar
\n\u00bd Pint olive oil
\nSalt and pepper<\/p>\n

Method <\/strong><\/p>\n

For the dressing:<\/em>
\nHeat 1-2 tablespoons olive oil with the shells, claws and chopped prawns, lemon zest, peppercorns and bay leaf, cooking very gently \u2013 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.<\/p>\n

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.<\/em><\/p>\n

Grind in a pestle & mortar the salt and curry powder and use to season the prawns and scallops before saut\u00e9ing in olive oil and butter. Place a prawn and scallop on a skewer, drizzling each skewer with prawn dressing. <\/p>\n

Serve with the salad.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Courtesy of Dubai Foodie Guide – www.definitelydubai.com and Executive Chef Gary Rhodes \u2013 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 read more …<\/span><\/a> <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[10],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/1089"}],"collection":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/comments?post=1089"}],"version-history":[{"count":1,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/1089\/revisions"}],"predecessor-version":[{"id":1091,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/1089\/revisions\/1091"}],"wp:attachment":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/media?parent=1089"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/categories?post=1089"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/tags?post=1089"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}