Scallop & Prawn Tower with Kumara Velouté & Caviar

Name: Scallop & Prawn Tower with Kumara Velouté & Caviar
Cuisine: New Zealand
Ingredients: 16 Large scallops; 16 Large prawns (peeled, deveined); 800 g Kumara (peeled & chopped); 500 ml Fish stock; 150 ml Cream; 60 g Butter; 2 tbsp Caviar or salmon roe; for garnish Fresh chives; 4 tbsp Olive oil; to taste Salt & pepper

A recipe from New Zealand.

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Scallop & Prawn Tower with Kumara Velouté & Caviar

Nutrition (per serving)

480Calories

48 gProtein

28 gCarbs

24 gFat

6 gSugar

1200 mgSalt

Ingredients

16 Large scallops
16 Large prawns (peeled, deveined)
800 g Kumara (peeled & chopped)
500 ml Fish stock
150 ml Cream
60 g Butter
2 tbsp Caviar or salmon roe
for garnish Fresh chives
4 tbsp Olive oil
to taste Salt & pepper

Method

Boil kumara in salted water 15 min until soft. Blend with stock and cream until silky velouté. Pass through sieve, keep warm.
Pat scallops and prawns dry, season. Sear scallops 1–2 min per side, prawns 1 min per side until just cooked.
Spoon velouté into shallow bowls. Arrange alternating scallop and prawn tower in centre.
Top each tower with caviar quenelle and chives. Serve immediately – stunning NZ seafood tower with smooth kumara velouté and caviar luxury.