Spring seafood platter of crispy sea bass, grilled prawns, diver scallops and chipotle butter.
Chipotle chillies are a variety of jalapeño chillies that are left on the vine to over ripen and are then smoked. The chillies can normally be bought as a dry variety or tinned with adobo sauce.
Chipotles are very versatile and they are a great additions to salsas, tomato based sauces, or spicy soups. The chillies also pair up with all meats, seafood and vegetables.
This week I am suggesting turning the chipotle into a spicy butter for cooking the seafood. This butter can be rolled and stored in the refrigerator or even frozen to use another day.
Ingredients: (for two people)
400 gm of large fresh prawns still in the shell ( cut the prawns with a serrated knife on the belly side and "butterfly" cooking like this will stop the meat from shrinking and have more flavour from the shell as well)
4 large scallops
2 sea bass fillets (no bones or scales)
mix of fresh soft herbs such as dill, coriander, parsley and basil
for garnishes some sliced red chillies and spring onions.
salt and pepper
150 gm butter
10 ml fish sauce
20 ml orange juice
10 gm confite garlic (wrap 3 large cloves of garlic in aluminium foil with a splash of olive oil and roast on 150 deg Celsius for half an hour)
1 chipotle chilli ( if using a dry variety soak in hot water for 15 mins)
1 red pepper roasted, peeled and deseeded ( can be done for the same time with the garlic)
Combine all ingredients in a food processor until a smooth consistency.
Using a barbeque or two large frying pans cook the seafood and finish with a generous addition of the chipotle butter and a squeeze of lemon.
When serving on the platter garnish with fresh herbs, sliced chilli and spring onions.