A classic seafood recipe courtesy of the chef at El Conquistador Restaurant in The Royal Mayan.
50g cream
100g portobello mushroom (one per person)
55 g shrimp
41g scallop
Diced lobster
30 g clarified butter
15g chopped white onion
22 g white mushroom
Salt & pepper
10g ground almonds
3 teaspoons white wine
80g steamed spinach
20g cherry tomatoes
48g asparagus
Clean the portobello mushrooms, slice in half and grill with a little butter, salt and pepper. Fry the onion in butter, add the shrimp, scallops, lobster and chopped mushrooms and sautée until seafood is cooked. Add the croutons, ground almonds and white wine. Season to taste. Arrange the bed of spinach on a plate and top with a portobello mushroom half, add the seafood mixture and drizzle with cream, cover with the remaining mushroom half. Garnish with asparagus and tomato halves.
