What you need:

20 Large Scallops or Shrip

20 Endive leaves or Zucchini

1/2 Cup extra virgin olive oil

2 tbsp. Finely Diced Tomatoes

2 tbsp. Chipped fresh chives

2 lemons juiced

Salt and pepper

4 oz. olive oil

How to do it:

In a small mixing bowl add extra virgin olice oil, lemon juice, sale and pepper to taste. Mix ingredients together  to make the dressing. Set aside.

Heat a large saute pan and coat with olive oil. Saute the endive leaves until golden color. Remove from pan and arrange 5 leaves on each plate in a star pattern.

Clean pan with a towel, heat and coat pan again with olive oil. Add scallops and sature on both sides until a crisp golden brown. Add a pinch of salt and pepper. Remove from pan and place scallops on each plate, 4 in the center of the star of endive leaves and 1 on top. Keep warm.

Pour dressing lightly over the scallops (approx. 1 1/2 tbps per serving) and drizzle over the leaves.

Sprinkle fresh chopped chives and diced tomatoes over entire presentation and serve immediately

Makes 4 servings.

Enjoy!

Serves 2

1 whole black bass, cleaned, scaled ,fins trimmed

8 slices fresh ginger,1/4 ” thick

1/2 cup sake

1/2 cup low sodium soy sauce

1/4 cup lemon juice

1 teaspoon sugar

Peanut oil for deep frying

Salt and freshly ground black pepper

Cornstarch

2 scallions, thinly sliced

2 scallions ,cut into strips for garnish

Fresh cilantro sprigs, for garnish

1/2 lemon

Make 4 deep diagonal slashes down to the bone on both sides of the fish. Insert the ginger into the slashes. Refridgerate the fish till ready to cook.

In a small saucepan , bring the sake, soy sauce,lemon juiceand sugar to a boil. Stir in lemon juice to taste. Remove pan from heat and let it cool. Stir in the scallions.

Fill a wok or deep fryer large enough to hold the fish, with peanut oil to cover the fish by 1″. Heat the oil to 375 degrees.

Season fish lightly all over with salt and pepper. Then dust it lightly with cornstarch. Hold fish by the tail . Carefully slip it into the hot oil. Fry till skin is crispy and golden brown and the flesh is cooked through,flaky and seperates easilyfrom the bone, about 10 minutes.

With long handled metal tongs, remove the fish from the wok, letting excess oil drip back into the wok. Transfer the fish to a serving platter. Garnish the fish with scallion pieces and cilantro and squeeze lemon over it. Serve immediately, passing sauce on the side

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1 Ripe Mango ,Peeled and cubed

1/4 cup pineapple juice

Juice of half a lime

2 tablespoons Heavy Whipping Cream

Ice

1 tablespoon Greanadine

Blend all ingredients till smooth in a blender except the grenadine.

Spoon the grenadine into a tall glass and pour mango smoothie over

Enjoy

Mojito Limeade

Mojito Limeade 

What you’ll need

3 cups of water 

1 cup of sugar 

3/4 limes depending on your taste 

a few springs of mint 

ice cubes

Grenadine Syrup

What you do

Get a small stainless steel pot and put 1 cup of water and 1 cup of sugar on the stove on high..

Wait till the mixture reaches a boil and turn the stove off as soon as it does.. 

Give the pot a quick swirl to make sure the sugar is completely dissolved and set it aside to cool.. 

Next.. put a strainer over a bowl and squeeze the juice out of the limes into the strainer so that the pulp stays in the strainer and the juice reaches the bowl below..

Remove the strainer after you have juiced your limes and add the remaining 2 cups of water to the lime juice.. 

Then.. add a few ice cubes to the lime juice and water to make sure it’s nice and cold..then pour the sugar and water mixture from the stove into the lime juice and water mixture in the bowl..stir 

Next.. take a few mint springs and with the handle of a knife gently hammer the mint springs.. this is so the juices of the mint can get into the drink.. toss the mint into the bowl.. 

Finally.. get some grenadine syrup and pour a small amount into the mixture and stir or don’t stir to achieve the effect in the picture.. then leave your juice in the fridge for at least an hour till it’s nice and cold and serve.. 

enjoy…