A classic seafood recipe courtesy of the chef at El Conquistador Restaurant in The Royal Mayan.<\/p>\n
50g cream
\n\u2028100g portobello mushroom (one per person)\u2028
\n55 g shrimp
\n\u202841g scallop
\n\u2028Diced lobster
\n\u202830 g clarified butter
\n\u202815g chopped white onion
\n\u202822 g white mushroom
\n\u2028Salt & pepper
\n\u202810g ground almonds\u2028
\n3 teaspoons white wine\u2028
\n80g steamed spinach\u2028
\n20g cherry tomatoes\u2028
\n48g asparagus<\/p>\n
Clean the portobello mushrooms, slice in half and grill with a little butter, salt and pepper. Fry the onion in butter, add the shrimp, scallops, lobster and chopped mushrooms and saut\u00e9e until seafood is cooked. Add the croutons, ground almonds and white wine. Season to taste. \u2028Arrange the bed of spinach on a plate and top with a portobello mushroom half, add the seafood mixture and drizzle with cream, cover with the remaining mushroom half. Garnish with asparagus and tomato halves.<\/p>\n","protected":false},"excerpt":{"rendered":"
A classic seafood recipe courtesy of the chef at El Conquistador Restaurant in The Royal Mayan. 50g cream \u2028100g portobello mushroom (one per person)\u2028 55 g shrimp \u202841g scallop \u2028Diced lobster \u202830 g clarified butter \u202815g chopped white onion \u202822 g white mushroom \u2028Salt & pepper \u202810g ground almonds\u2028 3 teaspoons white wine\u2028 80g steamed […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[112],"tags":[],"class_list":["post-51531","post","type-post","status-publish","format-standard","hentry","category-royal-recipes"],"yoast_head":"\r\n