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Seafood NapoleonSource: Chef Guy Higa, Kauai Marriott Resort & Beach Club
1 oz shrimp
1/4 oz crab
1 oz scallops
1/4 oz each spinach, sliced mushrooms, diced roasted tomatoes
1 tsp minced shallots
1 T white wine
1 T heavy cream
1 tsp tobiko
½ tsp each minced green onions, minced garlic
½ tsp olive oil
3 pc baked puff pastry rounds
Saute seafood, garlic, mushrooms, and shallots in olive oil. Remove from pan, deglaze pan with white wine, add cream and reduce to half. Return seafood and mushrooms to pan, add tomatoes and spinach, toss together and remove from heat.
Place 1 pastry piece on plate. Spoon half of seafood mixture on pastry. Place second piece of pastry on mixture and pour remaining seafood mixture on top. Top with last piece of pastry. Drizzle saffron cream around plate. Sprinkle tobiko and green onion around plate.
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