Array of shellfish and sea food
Ingredients (serves 1)
- 2 Sicilian red shrimp
- 1 mazzancolla tigre (tiger prawn) 1 large Mediterranean prawn
- 3 scallops (without the coral)
- 1 lobster claw
- 50 g of misticanza salad
- 3 datterino tomatoes
- 5 ml of apple vinegar
- 20 ml of extra virgin olive oil vanilla- flavored salt
- Maldon sea salt
- 5 ml of balsamic vinegar
For the orange- flavored oil:
- 1 orange
- 40 g of sugar
- 60 ml of extra virgin olive oil
Prepare the orange- flavored oil: melt the sugar in a saucepan, add the zest of the orange and, then, the juice. Let it reduce for about 1 minute, then take it off the heat and add the oil, using a whisk to make it emulsify. Continue to stir until the oil has cooled completely. Take the shell sh, remove the shells leaving the tails on. Cut off the heads and keep them aside. Put the heads and the lobster claw in a casserole with a little oil and fry lightly, then cover them with water and 4 ice cubes. Bring to a boil, then turn off the heat. Take the claw out of the broth, crack it open and carefully extract the esh without it falling apart. Wrap it in plastic wrap and put it in the fridge.
Put some oil in a non-stick pan, add the shrimp, the prawn, and the mazzancolla to fry lightly for about 1 minute turning them over with a pair of tongs. When they have cooked, add the scallops and season it with the vanilla- flavored salt. Finally, add the lobster claw fresh and bake it in the oven at 180°C for 5 minutes.
Plate: arrange the shell sh and the sea food in separate porcelain containers: dress the shrimp with the basil pesto, serve the lobster claw fresh with a little orange- flavored oil on a bed of salad and tomatoes dressed with oil, salt, and vinegar. Complete the dish with the prawn dressed with just a touch of balsamic vinegar and the scallops.
This very fragrant selection of shell sh goes well with a medium- bodied wine having an intense aroma: the fruity and oral notes of Chardonnay of Men would be a good choice.