Gourdo's

Chef Ariel Manuel of Lolo Dad's Cafe prepares his very own Scallops with Keta Caviar Fritter. He is assisted by Marge Villena who is part of the excellent Lolo Dad's Cafe kitchen team as well as this year's Culinary Team Pilipinas.

Scallops with Keta Caviar Fritter

Sweet Corn and Herbs Blinis and Tomato Marmalade

Ingredients

• Scallops 12pcs
• Lemon Juice
• All-purpose flour 350g
• Fresh Milk 200ml
• Dry yeast 1tbsp
• Butter 4tbsp
• Eggs 3pcs
• Herbs (chopped) 2g
• Whole kernel sweet corn 60g
• Tomato paste 45g
• White wine for deglazing
• Orange juice 40ml
• Tomato, diced 80g
• Sugar (white) 65g
• Olive oil for searing
• Salt and pepper to taste

Method:

1. Season scallops with salt and, pepper and lemon juice. Arrange on a plate. In a frying pan, heat olive oil. Sear scallops on all sides.

2. To make the blinis: Combine 120ml milk and yeast to develop the mixture. Fold in butter, 2 eggs, 250g flour, mixed herbs and corn. Season with salt and pepper. Heat pan and cook blinis.

3. To make caviar fritter: Drizzle caviar with flour. Combine 80 ml milk, 100g flour and 1 egg. Dip caviar in the mixture and fry.

4. To make the marmalade: Heat pan with olive oil. Add tomato paste. Deglaze with wine. Add orange juice and sugar. Fold in tomato.

Download or Print PDF file of recipe

For this recipe, Chef Ariel used 

1. Calphalon ® Contemporary Nonstick Sauce Pan

2. Wusthof Classic Ikon Santoku Knife

3. Calphalon ® Nylon Utensils Tong

4. Calphalon ® Rectangular End Grain Cutting Board