INGREDIENTS
Ingredients:
8 scallops
12 guinea fowl wings
4 oyster mushrooms
Sakura (mixture of leek and pea shoots,etc) to taste
Curry powder to taste
Butter to taste
White wine to taste
Garlic to taste
Olive oil to taste
Fleur de sel to taste
Guinea fowl wings with scallops
Preparation:
Trim the ends of the wings and debone. Season with fleur de sel, olive oil, garlic and white wine and sauté in a pan. Cut the scallops in half and sauté them in olive oil, with a pinch of curry powder and a knob of butter. Set aside.
Julienne the mushrooms and sauté them in olive oil.
To serve:
Place the herbs on an oblong plate, with the mushrooms above them. On top interleave the scallops and the wings.
PAÇO TEIXEIRÓ ROSÉ
By Chefe Rui Paula
