Recipe by Scott Haegele, Director of Clubhouse Operations at Royal Poinciana Golf Club, Naples, Florida, USA
Chef Note: You will need four 3 ounce glass dishes that can hold the scallops and marinade. These glasses need to be placed onto a 12-inch entrée plate for finale presentation. The ice plate was specially built for the presentation and is not necessary.
Scallop Marinade 1
Scallop Marinade 2
Scallop Marinade 3
Scallop Marinade 4
Sprinkle the scallops with the sea salt, white pepper and Espelette pepper.
Slice each scallop into three pieces. Set aside.
In four separate bowls, add the ingredients for each of the four marinade recipes and mix.
Fill each glass dish with the three slices of scallop, the four different marinades and chill before serving.
Alphonse Mellot 2016 Edmond ( Sancerre)
Painting of Royal Poinciana Golf Club by renowned artist and painter Graeme Baxter.
Image courtesy Royal Poinciana and Graeme Baxter