Ingredients
200g octopus (pre-cooked)
4 scallops
16 almond clams
200g squid
200g cuttlefish
4 langoustines (total 5-7kg)
100g roquette leaves
20g garlic confit
20cl olive oil
4 sucrine lettuce
salt and pepper

Method
Make a salsa verde – combine the roquette, garlic confit and 10cl of olive oil in a mixing bowl. Blend with a hand blender until smooth.
Sear the scallops in a non-stick pan for two minutes with 5cl olive oil, salt and pepper.
After one minute add the langoustines and sear for one minute.
Sear the rest of the shellfish for 30 seconds.
Wash and cut the lettuce.
On a round plate pour a ring of salsa verde on the bottom, arrange all your ingredients neatly, and drizzle some olive oil on top.
[caption] This recipe serves four. It comes from Giles
Perrin, Chef de Cuisine of Bord Eau at the
Shangri-La Hotel, Qaryat al Beri

 

 

[Originally published in Abu Dhabi Week vol 2 issue 14]