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Recipe Ideas
Here's a list of recipes offered by the Montagne Coupée Executive Chef Daniel Komarnicki.
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Pan fried scallops and red apple sauce, cauliflower slices roasted in olive oil |
Ingredients:
- 12 large scallops
- 1/2 cauliflower
- 100 ml olive oil
- 2 Cortland apples
- 25 gr sugar
- 25 gr butter
Methods:
- Cut apples in halves and remove core
- Place apples on a cooking sheet and cook until tender.Remove skin and keep apple flesh
- Put in food processor adding sugar.Reserve
- Cut cauliflower vertically to obtain slices .5 cm thick
- Add salt and pepper and sear in olive oil until golden.Reserve
- Season scallops with salt and pepper. Place in a non-stick skillet, heat butter and sear scallops aprox.30sec. each side (cooking time may vary according to size of scallops)
- In a service plate, place roasted cauliflower slices, add three big scallops per person and garnish with red apple purée
Comments:
Recipes Archives
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Exotic Green Pepper Parfait with Peppered Fresh Strawberries in a Delicate Perfume of Pastis
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Quebec veal filet with melting Laracam cheese
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Crème brûlée with black tea infusion and raspberries
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Best-ever seafood and vegetable soup, old cheddar cheese crouton
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Hydromel Flavoured Victor and Berthold Cheese Napoleon Pastry, Wild Flower Honey Sweetened Crunchy Pistachios
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Delicious Atlantic Salmon Coated With Black And White Sesame Seeds, Served With Mini Ratatouille And Pesto
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Tremendous Blackberry Creme Brulee
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Delicious Pumpkin Soup
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Melting Brie cheese with honey and roasted pine nuts
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