CARIBBEAN CUISINE

TARTARE OF SCALLOPS WITH CORIANDER CREAM, CORIANDER VINAIGRETTE AND CORIANDER OIL

INGREDIENTS

8-10 oz fresh scallops
Pinch chili flakes
Salt and freshly ground black pepper
Wonton skins (optional)
Virgin olive oil
Coriander cream
Coriander vinaigrette
Coriander oil

1. Finely dice the scallops and put in a small bowl, season with a little salt and pepper.

2. Add a teaspoon of olive oil, a little chili and the capers.

3. Fit tightly into a 3" x 1" mould in the centre of the plate.

4. Put the coriander cream, vinaigrette and oil attractively around the scallops.

5. Cut the wanton skins into fine strips and deep fry for about one minute. Sprinkle around the plate with some coriander leaves.

Serve with hot toast.

CORIANDER CREAM

1 diced red onion
1 oz diced garlic
1 jalapeno pepper
Juice of one lemon
4 cups coriander leaves

1. Blend all ingredients until smooth, place in a squeezy bottle and refrigerate.

CORIANDER VINAIGRETTE

2 tablespoons red wine vinegar
1/2 cup olive oil
2 cups coriander
1 tablespoon lime juice
1 tablespoon garlic, chopped
2 tablespoons red onions, chopped
2 tablespoons honey
Salt and pepper

1. Blend all the ingredients together except the oil.

2. Add the oil slowly until emulsified and season with salt and pepper. Place in a squeezy bottle and refrigerate.

CORIANDER OIL

2 cups olive oil
4 cups coriander leaves
1 tablespoon coriander seeds
Salt and pepper to taste

Blend all the ingredients in a blender, strain into a squeezy bottle and chill.