Method:
Poach scallops and chill.
Process scallops with heavy cream to form mousse.
Chill. Flake crabmeat and fold into mousse with
remaining in gredients. Chill. Form into 2' round
cakes, 3/4" thick and pan saute.
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Method:
Blend all ingredients together to smooth
consistence. Adjust seasonings with salt and pepper.
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Method:
Julienne vegetables.
Wisk vinegar and sugar together.
Add cilantro and pour over vegetables.
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