| The Lighthouse . Food&Drink |
| El morche tomato tartar with fried
scallops in kataifi pastry |
| We invite you to step inside a world of wholesomely andalusian and innovatively creative. |
 |
Chef: Antonio Salas. Chef of the La Fonda School Hotel Trade
Photo: Eduardo Grund. |
|
INGREDIENTS: (serves four) 4 cleaned scallops + 3 peeled, seeded tomatoes + 1 grated carrot + 1 green onion + 4 pieces of kataifi pastry + 4 bouquets of alfalfa shoots + 4 spoonfuls of vinaigrette + 4 sprigs of eucalyptus thyme + 1 bunch of coriander + 1 lemon + freshly milled black pepper + 1 cup of stock or consommé for the vinaigrette + 200 ml of extra virgin olive oil + 4 spoonfuls of sherry vinegar
METHOD: Cut the tomatoes into small dice, together with the onion and a handful of coriander. Dress with salt, olive oil and a few drops of lemon juice. Place in the fridge.
Salt and pepper the scallops and wrap them in the kataifi pastry. Heat the olive oil to a moderate temperature and fry the scallops. Keep warm.
Mix a stream of extra virgin olive oil with a little salt, the vinegar and the stock or consommé, beat well and serve.
PRESENTATION:
Place the tomato on the plate next to the fried scallops, with the alfalfa shoots on top, and miniature bouquets of grated carrot, eucalyptus thyme and a few spoonfuls of coriander vinaigrette |
 |
|
| El maridaje |
| The Pairing |
 |
Grape varietals:
85% moscatel, 15% gewürztraminer.
Tasting Notes:
Ever since 1976 when this wine was first created, its unmistakable floral hints of white rose, with suggestions of passion fruit and banana, have set it apart from any other white wine.
Food Pairings:Delightful with avocado and seafood cocktail, or with fish, melon with cured ham, pâtés, poultry, pork in sweet sauces, etc.
Serving temperature:
+ 10-12ºC.
|
|
|
