Crab Cake - Grilled Scallops - Coconut CrèMe BrûLéE - Chocolate Fondant

Crab Cakes

Elements for 2 servings

6 Oz New Crab Meat
1 Oz Onion
¼ oz Celery
¼ oz Garlic
¼ Spread
¼ oz Cream
½ Half quart Fish stock
2 branches, finely cleaved Basil
1 oz Gluten Free bread Morsels
¼ Piece, finely slashed hot stews Hot sauce
Salt and Pepper


Having a party spice it up a little by adding…
Having a party spice it up a little by adding…

Soften the spread in a PanAdd the onion, celery and garlic and Sautee for 3 minutesAdd in Crab meat and cook for another 5 minutesAdd Cream, stock and bread pieces and cook while blending for additional 5 minutesFinally include basil, hacked bean stews, salt and pepperLeave the Combination to coolPortion the Combination and Barbecue on a Hot skillet until brilliant brown on each sideServe the Crab Cakes with shadow Bennie dressing

Barbecued Scallops

Elements for Two Servings

• 4 Pieces Gigantic Scallops
• ¼ oz Virgin Olive Oil
• ¼ oz Finely Cleaved Garlic
• Salt and Pepper
• ¼ oz Coriander finely cleaved
• ¼ Piece, Lemon Juice and Zing


Blend lemon Juice, zing and Coriander together, Cushion dry the Scallops and put on a plate. Season the Scallops with Garlic, Salt, Pepper and olive oil. Plan Barbecue to a Medium Intensity Barbecue Scallops for 1 ½ minutes on each side guaranteeing its burned enough Treat the Scallops with the Coriander Blend and singe for 5 seconds. Serve the Scallops with zesty artichoke puree, Salsa Verde and Natural Leaves

Chocolate Fondant

Elements for 2 servings

• 1 oz Liquefied Chocolate
• ¼ oz Softened Spread
• 1 oz icing Sugar
• 1 entire Eggs
• 1 Teaspoonfuls Tia Maria


Join Chocolate, Tia Maria, Spread, icing Sugar and Eggs
Blend the Elements for 5 Minutes
Empty the Combination into a nonstick baking Mat
Cook the combination in a hot medium stove for 8 Minutes
Once cooked, loosed the favored a range blade if important
Pop a plate on top of each and flip over to end up
Serve the Chocolate Fondant with vanilla Frozen yogurt

Coconut Crème Brûlée

Elements for two servings

• 4 Egg Yorks
• 2 oz Sugar
• ½ Half quart Cream (Luke Warm )
• ¼ oz Coconut Milk


Whisk Sugar, Eggs York and Coconut milk in a bowl for 1 moment
Pour in the warm Cream and race for an additional 20 seconds
Strain the Combination
Scoop off all the pale froth sitting on top of the Combination
Mix for 5 seconds
Empty the Blend into ramekins and spot over water shower plate
Prepare the Crème Brulee in a low intensity for 30 Minutes or until it as set delicately
Eliminate from heat and permit to cool
Refrigerate until prepared to serve
Sprinkle Sugar and spread uniformly on top
Utilizing a Light liquefy the sugar and structure a firm top
Permit the Crème Brûlée to sit for 2 Minutes prior to serving

Crab Cake - Grilled Scallops - Coconut CrèMe BrûLéE - Chocolate Fondant
Dry Dock Waterfront Grill Longboat Key FL on OpenTable

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