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Ingredients:
2 bottles of lager
1 tbsp of dried mustard seed
1 tbsp of crushed red peppers
1 tbsp of ground cumin
2 bay leaves
1 tbsp of cayenne pepper
1 clove of chopped fresh garlic
1 stalk of celery (chopped)
3 medium sized scallops
3 peeled, de-veined tiger shrimp
Sweet yellow tomato couli (recipe below)
Rhubarb chutney (recipe below)
Mixed garden greens (desired amount)
1 filo can (filo pastry baked into a 3-inch diameter tube)
Thinly sliced tomatoes (for garnish) |
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Methods:
Heat a large frying pan on medium heat. Pour in two bottles of lager. Add 1 tablespoon of mustard seed, 1 tablespoon of crushed red peppers, 1 tablespoon of toasted cumin, 2 cumin leaves, 1 tablespoon of cayenne pepper, 1 clove of fresh chopped garlic, 1 chopped stalk of celery, 3 medium sized scallops and three peeled, de-veined tiger shrimp. Simmer and cook through until the shrimp are pink and the scallops are tender. Remove from heat and place in refrigerator overnight to chill.
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