FOOD

Chef's Choice - Pacific Tuna with Scallops

200 grs. Fresh Tuna
30 grs. Fresh Scallops
2 slices Bacon
100 grs. Spinach
200 grs. Pureed potatoes
100 grs. Carrots
2 oz. Soy Sauce
10 grs. Wasabi
100 grs. Butter
50 grs. Onion

One portion

Lightly cook both sides of the tuna in olive oil and butter. Fill tuna with scallops, season with salt and pepper, roll up and wrap with bacon, set aside in the refrigerator. Sauté finely sliced carrots and spinach. Season pureed potatoes with a little salt, pepper and butter.

Reduce a little of the soy sauce, add the wasabi and a pinch of sugar. Keep on low heat without bringing to a boil to avoid a burnt flavor.

Remove tuna from the refrigerator and slice in round pieces.

For presentation: You will need a round mold of metal or plastic, 3cm tall and 8cm wide. Fill the mold with the pureed potatoes and the sautéed spinach, turn over on the plate and cover with the carrot spirals. Arrange cut pieces of scallop-stuffed tuna on plate.

El Restaurant Villa del Sol, inside the Hotel Villa de Sol offers fine alfresco dining on Playa La Ropa, daily 7:00 PM – 10:00 PM. Taking their inspiration from many cultures, they highlight elegant, creative cuisine with a Mexican influence and a Wine Spectator award winning wine list.

Executive Chef Francisco Isordia has worked at the Villa del Sol for 16 years, having started as a steward and working through all the positions to become an executive chef, starting this year he is running the entire kitchen. He has had the opportunity to work with many prestigious chefs, Fabrice Lavacry, George Shulman, Bernardo Ibáñez, Andres Mann, from various parts of the world, France, Germany, Argentina, Canada, Spain. His specialties are French and Mexican cuisine and he uses all his influences to design his own original creations.

Next

Mexican cooking, cookbooks and recipes...

Gourmet Salsas and Condiments...

Gourmet Mexican Foods...