Portobello Mushroom Seafood Surprise

A classic seafood recipe courtesy of the chef at El Conquistador Restaurant in The Royal Mayan.

50g cream

100g portobello mushroom (one per person)

55 g shrimp

41g scallop

Diced lobster

30 g clarified butter

15g chopped white onion

22 g white mushroom

Salt & pepper

10g ground almonds

3 teaspoons white wine

80g steamed spinach

20g cherry tomatoes

48g asparagus

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 sautée until seafood is cooked. Add the croutons, ground almonds and white wine. Season to taste. 
Arrange 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.

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