For the Skewer:
16 large shrimps
12 large sea scallops
Four 6’’ Bamboo skewers already soaked two hours in water
For the Polenta:
1300 gr yellow/corn flour
800 gr water
200 gr milk
100 gr xv olive oil
30 gr salt
Bring the water and the milk to boil, add the oil and the flour mixing continuously with a whip. Put at low
fire and cook for about 45 minutes, mixing time to time with a wooden spoon. Pour the polenta into a
tray,set aside until cold. Cut the polenta in rectangular pieces 5’’ by 2’’.
For the Crust:
1 cup bread crumbs
2 tablespoons chopped flat parsley
1 tablespoon fresh thyme leaves
1 tablespoon chopped anchovies
1 tablespoon grated Parmesan cheese
3 tablespoons chopped and toasted pancetta
2 tablespoons extra virgin olive oil
Pinch of salt and black pepper
Mix all the ingredients together,set aside.
For the Mustard Dressing:
1 yolk
50 gr grain mustard
1 lemon juice
200 gr blended oil
warm water
Mix very well the yolk with the mustard and the lemon,still mixing with a whip add the oil little bit at the time, then bring the dressing to the right consistency adding the water. Set aside.
For the Garnish:
20 grape tomatoes
12 oz clean haricots vert
Wash the tomatoes, then season with olive oil,salt and pepper. Bake for 45 minutes at 300 degrees. Boil beans in salted water for 3-4 minutes,cool in ice water, then drain.
Procedure:
Pre-heat the grill. Make the skewer with 3 scallops and 4 shrimps for each bamboo. Season the polenta with olive oil,when the grill is ready, grill the polenta on both sides. Add salt on the skewers and cook in a hot pan with olive oil on both sides. Then place them in a baking dish, cover with the bread crust and gratinated until golden/brown in salamander.
FINAL: In the middle of the plate put the beans, place the polenta and the skewers on top. Garnish with the tomatoes and drizzle with the mustard dressing
Recipe Author: Chef Max Olivari
Photo By: Chef Max Olivari/Caicos Cafe Bar and Grill
Restaurant: Caicos Cafe Bar and Grill, Governor's St, Grace Bay, Providenciales
Source: http://onlineissues.wherewhenhow.com/publication/repo21/19978/83393/opt/131723812131463-73.pdf