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Elements boutique resort & spa hideaway Blog


Hi everyone
Below is “THE CHEF’S” second recipe entry to our blog site. Again this is a very popular dish at the resort and there have been many many requests for the recipe. As always “THE CHEF” has given a loose guideline to follow,allowing you to experiment and discover. Hope you enjoy. Please feel free to repost or tweet and of course we would also love to hear you comments.Scallops in parma


• 1 Fresh mango
• Half of Cucumber
• 1/3rd of Red mild chili pepper – if you want you can use more spicy sort of chili
• 1 Fresh lime
• Pinch of Fresh mint
• Pinch of Fresh coriander
• Olive oil
• Scallops (up to your appetite)
• Parma ham (one slice will be good for two scallops) can be Serrano or just smoked bacon
• Garlic oil
• Lemon grass

STEP ONE: First: Do not forget to wash you fruits, herbs and vegetables.
STEP TWO: Start with the mango …cut off the skin with sharp knife. Slice the flesh of the mango off the seed. Cut the flesh of the mango in to small 5mm cubes, you can cut to larger size However if the size of the cubes is to small you will get a sort of smoothie paste …not the salsa you desire.
STEP THREE: Peel cucumber, then with a tea spoon take out the seeds…Both peelings and seeds go to garbage .Slice cucumber little bit smaller than you have sliced your mango. Then gently mix with mango.
STEP 4: Grate green skin of lime in to mango and cucumber skin .Now is time for mint and coriander …chop leaves or just use your fingers to tear. Fingers will help retain more juice in leaves .Add in to the mix chopped chilli and a little olive oil (not too much with these two…or will be to spicy or too oily , plus oil will make your mango very soft …if you planning to keep salsa longer). One more time mix gently…and salsa ready …keep in cool place …not freeze please or will become watery.
STEP FIVE: First make garlic oil, this is very easy …just peel the garlic. Take out the green part of garlic if your garlic has one. This green part will give bitter taste to oil,. You can use this oil for your rmeat, or vegetables, trust me it nice thing to have when you cook
STEP SIX: gently wrap your scallop in the Parma ham Try not to add to much ham or you will the kill taste of the scallop. Also when you will cook the ham will give salt to the scallop
STEP SEVEN: Hit the pan, add olive oil .if you don’t like smell of olive oil you can use vegetable or grape-seed oil. Add in to the pan chopped lemon grass , when oil aroma changes add and fry your scallops and parma rolls from two sides, you will not need salt. You will need to add little bit garlic oil ,and pink peppercorn (if you have). Pink peppers will nicely work with in this dish. Please not burn the garlic…
TO SERVE: Just place you mango salsa with table spoon on plate ,on top scallops. You can add fresh herbs , rocket leaves, baby spinach, flowers from your garden (though rosemary will be not good idea ) add cherry tomatoes, slices of lime , or balsamic cream …just to make your dish looks nicer.
Nice and easy…mix of traditions


  • Posted by: Stephen on 29th April 2013 |
  • Category: Uncategorized