1 cup butter
2 garlic cloves, crushed
2 seasoning peppers, roughly chopped
1 tbsp vegetable oil
4 large scallops
4 (2 inch) cubes of filleted red snapper
½ cup plantain chips, crushed
4 lobster medallions
1 tbsp unsweetened coconut flakes
4 large shrimp (deveined)
2 tbsp mango coulis
2 tbsp pineapple coulis
4 dried lemon slices
Few sprigs of fresh herbs
Salt & pepper to taste
20 smooth river pebbles
METHOD for River Pebbles:
In a saucepan boil river pebbles in water for 10 minutes. Turn off heat
and leave pebbles sitting in hot water until service.
METHOD for Drawn Butter:
Place the butter, garlic, seasoning pepper in a small saucepan and bring
to just boiling point over medium high heat. Remove from heat and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour into a serving bowl taking care not to include the watery liquid in the bottom of the pan. Reserve.
METHOD for Seafood:
Season all seafood with salt and pepper. In a small frying pan heat oil over a medium-high heat, quickly sear the crayfish, scallops and snapper cubes.Crush the plantain chips and coat the lobster medallions on one side with chips. Coat shrimp in coconut flakes. Sear lobster and shrimp in hot oil. Drizzle the reserved drawn butter over seafood.
Remove pebbles with tongs from saucepan and arrange 5 on each serving plate. Drizzle plates with mango and pineapple coulis. Balance one piece of seafood on each of the pebbles. Garnish with dried lemon slices, and sprigs of fresh herbs. Last but not least, enjoy! P.S. Please don’t eat the pebbles!