Preparation:
In a sauce, reduce demi-glace (or broth) by half. In a separate pan, sauté peppers and ginger with the brown sugar. De-glaze with the marsala wine and reduce until almost all liquid is gone. Add the broth. Reduce by half. Add soy sauce and lemon juice.
KIWI PUREE-Peel and chop kiwi. Cook kiwi and sugar over a low flame until the sugar starts to break down. Deglaze with white wine. Reduce and add water. Reduce again by half. Puree and strain.
PASTA PANCAKES-Cook cappellini until just a little past done. Drain pasta. In a mixing bowl, mix all ingredients thoroughly. Mixture should bind together; if not, add more bread crumbs. Press mixture into a lightly oiled 9" pie pan. Freeze until firm. Remove and cut into 4 wedges.
TO SERVE-Sauté pancakes until golden brown on one side. Flip pancakes and bake in a 350F oven for 5 minutes. One hour before serving, marinate scallops and shrimp in a marinade of 1/2 cup white wine and 1/4 cup lemon juice. Poach mussels and clams in white wine until done. Grill or sauté shrimp and scallops until done. Cover 1/2 of each plate with 2 oz of the ginger-pepper sauce.
Garnish 1/2 of each plate with a pasta pancake |
