APPETIZER:
Grilled Scallops, Lentils & Bacon, Orange Jerk Mayonnaise
Courtesy of Executive Regional Chef Stefan Spath
Couples Resorts Negril

Recipes / Method:
Recipe yields 12 hors d’oeuvre spoons
12 Scallops (medium size)
4 oz Lentils (split peas)
2 Slices bacon (back bacon)
2 Oranges
1 Red pepper (roasted, skin removed, diced)
1 tbsp Cilantro chopped
2 tbsp Olive oil
Salt, black pepper
Lime juice to taste

Orange Jerk Mayonnaise:
1 Egg yolk
1 tsp Dijon mustard
1 tbsp Lime juice
1 tbsp Orange juice
0.1l Vegetable oil
0.1l Olive oil
Salt, black pepper
Orange rind
Jerk seasoning (‘wet’ mix – jar) – very small amount

Method:
Boil lentils (split peas) – do not over cook. Drain and chill immediately. Grill bacon, chop finely. Roast/char red pepper on grill, remove skin, cut into brunoise. Add to lentils. Combine with orange segments and chopped cilantro. Add lime juice, salt, pepper and olive oil to taste.

To make the mayonnaise, combine the egg yolks with the mustard, lime juice, salt and pepper. Slowly add olive oil/vegetable oil, mix while whisking continuously. Check seasoning. Add finely grated orange peel and a little jerk seasoning.

Drain the scallops, season with salt, pepper and little lime juice. Heat vegetable oil in a heavy fry pan or on the griddle. Quickly sear scallops on both sides.

To Serve:
Arrange lentil salad on Chinese spoons. Place scallop(s) on top; finish with orange-jerk mayonnaise. Garnish with orange segment and fresh cilantro. Place spoons onto plate with tropical leaf and tropical flower in center.

_____________________________________________________________

MAIN COURSE:

Shrimp and Mango on Sugar Cane Skewers dusted with Crushed Chili Pepper served with Rustic Potato, Orange Sweet and Sour Glaze, Braised Cabbage
Courtesy of Chef Osmond Brown
COUPLES SANS SOUCI

Ingredients:
Shrimp (set shells aside)
1 Mango
Small piece of sugar cane for skewer
1 Small onion
2 Cloves garlic
Salt and pepper
4 tbs Chili pepper crushed
5 tbs Vegetable oil

Method:
De-vein shrimp. Make one inch dice from mango. Assemble skewer by using sugar cane. Season, dust with chili pepper and set aside. Sautee shrimp for four to five minutes and remove from flame.

Sauce Ingredients:
Shells from shrimp
1 Small onion diced
2 Cloves garlic diced
2 Sprigs of thyme chopped
3 tbs Sugar
5 tbs Vinegar
Salt and pepper
1 ½ cups Orange juice

Method:
Sautee shrimp shells, onion and garlic. Then add sugar. Caramelize and deglaze with orange juice. Reduce by half and add salt and pepper.

Potato Ingredients:
1 Scallion stalk, chopped
8 oz Sweet potato, shredded
1 Small onion, diced
2 Sprigs thyme, chopped
2 oz Butter
Salt and pepper
2 tbs Pernod (licorice flavored alcohol)

Method:
Peel and wash potato. Shred it and add onion, garlic, thyme, scallion, salt and pepper. Cook over low heat. Sprinkle with pernod and brown on both sides.

_____________________________________________________________

DESSERT:
Tropical Sun Rise Papaya Souffle with Butter Scotch Sauce
and Tia Maria Tuile
Courtesy of Chef Tim Woods,
COUPLES OCHO RIOS

For the Soufflé:
2 cups Papaya Coulis (Pre-cook)
3/4 cup Granulated Sugar
1/2 tsp Ginger
A pinch of Nutmeg
Pre-cook for three minutes then cool.

1 Egg yolk
1 1/2 oz Melted butter

Mix together, then add to cooked Papaya

1 cup Heavy cream (whip)
1 cup Whip cream (whip)
1/2 cup Pastry cream
4 tsp Mix gelatin

Method:
Whip heavy cream and whip cream, then fold in pastry cream. Fold mix Gelatin in Papaya Soufflé.

Get 2 papayas (nicely shaped). Cut in half to get four pieces. Take out some of the inside of papaya. Then set mixtures in four half papayas to freeze.

Butter Scotch Sauce:
1 cup Brown sugar
1 cup Corn syrup
1 oz Butter
2 oz Peanut butter
2 cups Heavy cream

Bring brown sugar to a caramel. Add syrup and butter. Then remove from fire. Add cream and peanut butter. Then strain.

Topping for dessert – Butter Scotch Sauce:
Tia Maria Tuile – makes 1 dozen

Ingredients:
1 cup Flour
1/2 cup Icing sugar
1 oz Melted butter
2 Whole eggs
2 tbs Tia Maria
A pinch Orange zest
1/4 tsp Instant coffee

Method:
Straight mix with a flat beater. Put mixture to set in refrigerator over night.

Method for making Tuile:
Grease and flour the back of a tin sheet. Place the Tuile mixture in a desired shape stencil. Bake to a golden brown color. Then remove Tuile while hot. Place in a half P.V.C. Pipe for shape. Coat chocolate on the inside of Tuile for it to stay in shape. When chocolate is dry, add Tuile to dessert.