Elegant Halal Dinner For Two Recipe

Fusion cuisine

Elegant Halal Dinner for Two recipe

About this recipe

A luxurious dinner featuring seared scallops, tender filet mignon with garlic butter, sautéed asparagus, and a decadent dessert of pound cake with chocolate whipped cream and chocolate-dipped strawberries. Perfect for a special evening.

Ingredients

  • 50G Picard Chopped Flat Parsley
  • 300G Picard Msc Scallops With Tomato & Rosemary
  • 3 Per Pack Wholegood Organic Unwaxed Lemons
  • 100G G'S Organic Rocket
  • 1 Kg Harry & Percy British Salad Potatoes
  • - Bazachi Arla Pro Mozzarella Professional Grated Cheese
  • - Fine Food Specialist Green Asparagus
  • 250G Hawksmoor Centre-Cut British Fillet Steak
  • 500 G The Fruit And Veg Man Strawberries Spanish (Punnet - 500g)
  • 100 G Britannia Superfine Dark Chocolate Chips
  • 200G Daylesford Organic Unsalted Butter
  • 300ml British Creme Fraiche
  • - Filippo Berio Garlic Flavoured Olive Oil
  • - Tata Salt
  • 60G Terre Exotique Cheeselovers Pepper, 60G
  • - Kerrymaid UHT Whipping Cream
  • - Silver Spoon Granulated Sugar
  • 500 G Organic Cocoa Powder Bwfo
  • 140G Greenfields Mixed Herbs, 140G

Instructions

  1. 1. Pat the scallops dry to ensure a good sear. Season them with salt and pepper.
  2. 2. Heat a sauté pan over high heat with a drizzle of olive oil. Once the oil is hot and begins to smoke slightly, place the scallops flat side down in the pan without overcrowding. Sear for 2-3 minutes until golden brown, then flip and sear the other side for another 2 minutes. Remove from the pan and set aside.
  3. 3. Remove the pan from heat and add 2 tablespoons of butter, 1 tablespoon of chopped parsley, and the juice of half a lemon. Stir until the butter melts and slightly browns, being careful not to burn it.
  4. 4. Arrange a handful of rocket on each plate. Place three scallops on top of the rocket and drizzle the melted butter mixture over them.
  5. 5. Preheat the oven to 375°F (190°C). Microwave 2 potatoes until tender, about 8-10 minutes. Once cool enough to handle, cut each potato in half lengthwise and scoop out most of the pulp, leaving enough to maintain the skin's structure.
  6. 6. In a bowl, mash the potato pulp with 1 tablespoon of butter, 1/4 cup of shredded mozzarella, 1 tablespoon of mixed herbs, and 1/2 cup of whipping cream until smooth. Fill the potato skins with the mixture and bake for 10 minutes until golden.
  7. 7. Trim and cut 1 bunch of asparagus spears in half diagonally. Heat a pan over medium-high heat with a drizzle of olive oil. Add the asparagus, season with salt and pepper, and sauté for 6-8 minutes until tender.
  8. 8. Pat dry and season both sides of the scallops with salt and pepper.
  9. 9. Heat a pan over medium-high heat with a drizzle of olive oil. Sear the scallops for about 5 minutes per side, depending on thickness, until they reach your desired doneness. Remove from the pan and let rest for 5 minutes.
  10. 10. Mix 1 tablespoon of mixed herbs with 2 tablespoons of softened butter to make garlic butter. Spread a spoonful over each baked potato and brush some over the sautéed asparagus for extra flavor.
  11. 11. To plate, place a baked potato and sautéed asparagus on each plate. Top the asparagus with the scallops and finish with a dollop of garlic butter.
  12. 12. For dessert, melt 1/2 cup of dark chocolate chips in a double boiler. Dip 6 strawberries into the melted chocolate and place them on a baking sheet. Refrigerate until set.
  13. 13. In a large bowl, whip 1 cup of whipping cream with 2 tablespoons of sugar and 2 tablespoons of cocoa powder until soft peaks form. Be careful not to overwhip.
  14. 14. To serve dessert, add a dollop of chocolate whipped cream to a plate and top with two chocolate-dipped strawberries.