From the sea's treasure chest

Grilled scallops with French onion and orange vinaigrette
Ingredients:

• 3 pcs Scallops
• 250 gm Onion
• 100 ml Orange juice
• 30 ml Red vine vinegar
• ½ tbsp Olive oil
• Salt to taste
• Pepper to taste
• 20 gm Sugar
• 1 spring Thyme
• 1 Cinnamon stick

Method:
For the Scallops

• In a mixing bowl, add olive oil, salt and pepper as per taste and mix the scallops in.
• Place it on a hot plate at an appropriate temperature.
• Flip it over as it turns golden brown in colour.
• Place it on an appetiser plate, on top of caramelised onions.
• Pour ½ tbsp of orange vinaigrette on the scallop and garnish with orange slice.

For the Orange Vinaigrette Dressing:

• In a mixing bowl, add some fresh orange juice, olive oil, lemon juice, salt and pepper, and mix well.

For the Caramelised Onions:

• Heat a pan; add the sliced onion, thyme, cinnamon stick, red wine vinegar, sugar, and some vegetable stock.
• Reduce the preparation until it absorbs everything.

Lobster Spaghetti
Ingredients:

• 120 gms Lobster
• ½ tbsp Garlic paste
• 30 ml White wine
• 5 gm Cherry tomato
• 150 gm Spaghetti
• Salt to taste
• Pepper to taste
• 100 ml Lobster bisque
• 20 gm Celery
• 20 gm Leek
• 20 gm Onion
• 20 gm Carrot
• 5 gm Fresh thyme
• 100 gm Fresh tomatoes

Method:

• Heat a pan and add olive oil. Add some chunks of lobster along with garlic paste and stir well.
• Deglaze it with white wine. Add lobster bisque and cherry tomato, adjust with proper seasoning.
• Blanch the spaghetti pasta and toss it along with the sauce.
• Place it on the pasta plate and garnish it with parsley spring and olive oil.
• Pair with Santa Critina Pinot Grigio for a meal.

For the Bisque:

• Heat a pan and add olive oil, garlic, onion, leek and celery.
• Cook it well until it starts sweating.
• Add diced tomato and cook it well until it melts.
• Add the roasted lobster shell to it with some seafood stock.
• Cook it until it gets thicker. Once it reduces, strain using a strainer.

Prawn and roasted pumpkin soup with focaccia bread
Ingredients:

• 50 gm Prawns
• 30 ml Pumpkin puree
• ½ tbsp Garlic paste
• 20 ml White wine
• 5 gm Cherry tomato
• 20 gm Celery
• 20 gm Leek
• 20 gm Onion
• 20 gm Carrot
• 5 gm Fresh thyme
• 100 gm Fresh tomatoes
• Salt to taste
• Pepper to taste
• 1 Focaccia bread slice

Method:

• Heat a pan and add olive oil.
• Add chunks of prawns and pumpkin puree along with the bisque (method above) and garlic paste. Stir well.
• Add cherry tomatoes and deglaze it with white wine.
• Cook it well until it gets a thick consistence while adjusting seasoning.
• Finish it with butter to give it a smooth texture.
• Place on a soup plate and garnish it with slice of focaccia.
• Drizzle olive oil and serve.

Recipe courtesy: Rajiv Das, sous chef, STAX, Hyatt Regency. STAX is hosting a crustacean special menu till February 16.