Photo Courtesy : The Sheraton, Bangalore

Seared Pacific scallop & escargots with grilled polenta & green asparagus For 4 servings Ingredients 80 g Polenta 80 ml Water 200 g Pacific scallops 20 g Shallot, finely chopped 10 g Garlic, finely chopped 20 g Butter 80 g Escargots 50 ml Pernod liquor 200 ml Whipping cream 60 g Green asparagus, cooked 5 g Italian parsley, chopped 5 g Salt 5 g Black pepper Micro parsley for garnish

Fricassee de Coquille Saint-Jacques

Cooking Method 1. Put the polenta and water into a large soup pot and bring to a simmer, keep stirring until smooth and cooked, season with salt and pepper. 2. Pour polenta onto a flat tray let it cool down and then cut into 2 cm squares. 3. Sear scallops in a hot pan with butter, about ten second on each side until medium cook, keep aside. 4. Saut shallots and garlic with butter then add escargot, deglaze with Pernod then add cream and reduce by half. 5. Add the asparagus and chopped parsley to the sauce and season with salt and pepper. Serve Grill the polenta until golden brown, pour the sauce into a serving bowl, add the polenta then the scallops, escargot and asparagus,garnish with micro herbs.

Beer Batter Fried Topse Bhaja

Serves 2 Topse 250 gm Lemon juice 20 ml Kasundi mustard 10 ml Salt 10 gm Coriander leaves 15 gm Refined Flour 150 ml Beer 75 ml Oil for frying 40 ml Water 150 ml Salt To taste Sugar 10 gms Nutmeg 1 gms Egg white 2 nos Egg yolk 1 nos Method : De-bone the topse with the head and tail intact. Marinate in lemon juice, kasundi, salt and coriander. Make the beer batter combining all the ingredients. Strain with a whisk to remove all lumps. Heat oil and dip the topse in the prepared batter and deep fry till golden. Serve hot with kasundi.

Photo Courtesy : The Park, Kolkata

Food and Nightlife August 2011

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