Pan Seared Scallops and Oyster Mushroom Sweet Potato Salad with Cilantro Ginger Vinaigrette
4 V-10 Sea Scallops
2 tbsp olive oil
salt to taste
fresh ground white pepper to taste
1 cup blanched, peeled and diced sweet potatoes
1/4 lb oyster mushrooms
2 tbsp diced yellow onions
1 tsp diced garlic

In a hot saute pan heat 1 tablespoon olive oil. Season the scallops with salt and pepper. Sear both sides of the scallops until golden brown. Remove from the pan and keep warm. Add one tablespoon olive oil to the pan. Place onion in pan and stir for 30 seconds. Add garlic, sweet potato and mushrooms, saute until vegetables are cooked, about 3-4 minutes. Add 2 tablespoons cilantro, ginger vinaigrette. On four heated salad place, place sweet potato mixture in center, top with a scallop and sprinkle with the remaining vinaigrette.

Cilantro Ginger Vinaigrette

6 tbsp olive oil
1 2 tbsp red wine vinegar
2 tsp Dijon mustard
1 tsp diced ginger
1 tbsp chopped cilantro
salt and pepper to taste

In a small bowl whisk together the vinegar and the mustard. Gradually add the olive oil, add the ginger , cilantro and season to taste with salt and pepper.

Garlic and Basil Crusted Opah with Mango Onion Salsa
4 Opah steaks (4-5 ounces each)
1/4 cup coarsely chopped garlic
1/4 cup basil leaves
2 cup olive oil
salt and pepper to taste

Place all the garlic and basil in a food processor and puree. Coat one side of the each of the opah steaks with the pureed mixture and let sit for 15 minutes. Heat the oil in a non-stick saute pan and sear the crusted opah over high heat for about 45 seconds to one minute per side, for medium doneness. Place the opah, crust side up on four plates and spoon salsa over top and around edges.

Mango Onion Salsa

1 cup peeled and diced mango
2 cp diced yellow onion
2 tbsp diced cilantro
1 tsp diced ginger
2 tbs hot sauce
1 tsp lemon juice
pinch of salt

Throughly combine all ingredients in a mixing bowl and chill.

Lemon Custard
2 cup sugar plus 2 tbsp sugar
1/8 cup flour
4 tbsp lemon juice
1/8 melted butter
2 tbsp lemon zest
2 egg yolks
6 oz heavy cream
2 egg whites
4 4 ounce ramekins

In small mixing bowl, mix together 2 cup sugar and flour. Add the lemon juice, lemon zest, melted butter, egg yolks and cream. In a separate bowl whip the egg whites and remaining sugar to a stiff peak. Fold egg white mixture into the egg yolk and lemon mixture. Lightly butter the ramekins and fill with the custard. Place the ramekins in a water bath and place in the oven for 15 to 17 minutes until the top lightly browns. Let cool and serve chilled.

Cost Breakdown
Sweet Potato
Oyster Mushrooms


Light Cream