FUSION SEAFOOD SALAD EXTRAVAGANZA

SEAFOOD INGREDIENTS

1 6oz Maine lobster tail

2 large Carolina head on white shrimp

1 King crab leg

1 qt water

1 whole lemongrass

1 inch piece sliced ginger

1 stalk green onion

1 c dry white wine

1 stalk fresh tarragon herb

1 clove crushed purple garlic

CARAMELIZED PETITE SEA SCALLOPS

4 petite sea scallops

¼ tsp Himalayan pink sea salt

¼ tsp pounded pink peppercorn

1 tbsp light olive oil

Season scallops with salt and peppercorn. Heat sauté pan until hot. Add light olive oil and caramelize scallops on each side until a golden-brown color is achieved (no more than one minute each side).

SAFFRON PETITE POTATOES

1 tsp Spanish Saffron

1 qt water

3 petite potatoes salt & white pepper to taste

Cut petite potatoes in half. Place in water, add saffron, and salt to taste. Cook until potatoes are tender. Drain and season with salt and white pepper.

Fusion Vinaigrette Ingredients

1 tsp finely chopped lemon- grass hearts

1 tsp sweet white miso paste

1 c coconut vinegar

2 heaping tbsp finely grated palm sugar or agave sugar

1 c light olive oil

1 clove pressed purple garlic

1 small finely chopped shallot

1 tsp ginger marmalade or sugar crystallized ginger

1 tsp tarragon

1 tsp finely sliced chives

1 tsp fresh lime juice himalayan pink sea salt and pounded black & pink peppercorn to taste

Bring all ingredients to a light simmer, arrange seafood in steaming basket. Place basket and steam large prawns 3 to 4 minutes. Remove from steaming basket and reserve. Continue steaming, and remove crab claw next after about 6 minutes. Remove lobster tail after 7 to 8 minutes. Cook until internal temperature is 145°F. Strain and reserve poaching liquid.

Bundle Green Beans

5 ea fresh green beans garlic chive stalks pink pounded peppercorns

Himalayan pink sea salt extra virgin olive oil zest lemon

1 tbsp lemon juice pinch baking soda cold water with ice

Boil water with a pinch of baking soda. Add green beans, and cook until bright green. Plunge into ice water bath. Once cooled, form bundles and tie with garlic chive stalks. Season with extra virgin olive oil, lemon zest, lemon juice, pink pounded peppercorns, and Himalayan Sea salt.

ASPARAGUS Follow the same procedure as green beans with three asparagus stalks.

Salad Assembly

Boston lettuce cherry tomatoes sliced radishes pitted Kalamata olives steamed seafood caramelized sea scallops bundle green beans cooked asparagus fusion vinaigrette saffron petite potatoes fresh lemon wedges fusion vinaigrette dressing for dipping