Melody of Wind and Waves

Ingredients

• 8 sea scallops
• 8 scampi
• 4 tuna medallions (from tuna)
• 1 Red Onion
• red peppercorns
• 2 pomegranates
• 1-2 sweet potatoes
• ~100 g baby spinach
• 2 oranges
• 1 piece papaya
• ~80 g soft butter
• 1 cooking banana
• 1 Avocado
• olive oil
• avocado oil
• vegetable oil
• a little vegetable broth
• 1 chili pepper
• balsamic vinegar
• tropical avocado honey
• Fleur de sel
• Pepper
• mustard
• fresh herbs (orange thyme, coriander, curry herb)
• own spice blend (from Hawaii salt, curry manaraja, dried papaya seeds and chocolate mint)
• lime juice
• cornstarch
• decor: possibly a banana leaf (or an orchid flower)

Instructions

1. 1.

   Clean the scampi, peel up to the tail fan, slit lengthwise on the back, season with salt, pepper and pomegranate juice, and marinate. Let them rest before frying in olive oil later. For the sauce, slice the red onion into very thin strips, sauté in vegetable oil, add a splash of vegetable broth, then add pomegranate seeds and red peppercorns. Plate the scampi on the sauce.

2. 2.

   Clean and pat dry the sea scallops, marinate with orange juice, salt, pepper and chili rings. Fry the scallops in a pan. Juice 1½ oranges, heat in a pot, add a bit of vegetable broth, chili rings, orange fillets, salt, pepper, orange thyme and curry masala. Plate the scallops on the sauce.

3. 3.

   Clean the tuna, marinate with olive oil, salt, pepper. Chop papaya and mash finely with a fork. Mix with soft butter and the own spice blend. Roll in parchment paper and chill. Briefly fry the tuna in olive oil and garnish the plate with coriander butter. Optionally decorate the plate with an orchid flower or banana leaf.

4. 4.

   For the salad, dice peeled sweet potatoes, sauté in sesame oil, season with salt and curry herb. Fry peeled bananas similarly, seasoning with salt, pepper and curry. Wash and dry baby spinach. Slice avocado into long strips. Prepare a dressing from avocado oil, balsamic vinegar, a touch of mustard, tropical avocado honey, salt, pepper and lime juice, then drizzle over the salad.