Recipe courtesy of the executive chef of award-winning Relais & Châteaux restaurant Baos, at the Myconian Korali.
For Executive Chef Panagiotis Tsoukatos, Baos is a playground to let loose and reach new heights in haute cuisine. Local ingredients are central to his vision, with dishes on offer changing based on the time of year and ingredient availability – simply put, nothing but the very best, seasonal fare will enter this kitchen. The Myconian Korali’s flagship restaurant recently received a Greek Cuisine Restaurant Award for its cuisine, with the selection panel speaking highly of the creativity of the menu, the contemporary outlook of the food and skilled sommelier and interesting wine list.
We promote the flavours of our homeland. The menu specialises in seafood, and every lunch or dinner is a celebration of the senses.
Baos fine dining is open for both lunch and dinner, with menus featuring such tantalising selections as the following recipe.
Marinated Scallops
Ingredients
4 king scallops, fresh
12 uni (urchin eggs)
12ml urchin water
10ml lime juice
10g Messolonghi avgotaraho (bottarga)
6 blood orange fillets, diced
5 roasted pistachios, coarsely crushed
1ml extra virgin olive oil
fleur de sel
freshly ground black pepper
Instructions
Shuck and clean scallops, removing their egg and washing in cold water. Dry carefully and refrigerate for one hour at -3 to 0 degrees Celsius – this will help when slicing. An hour later, slice carpaccio-thin, 2-3cm. Arrange fillets on a plate in a circle, each fillet lightly touching the next one. You can use a baking ring or form to achieve the shape. Lay solid ingredients on top as symmetrically as possible. Salt and pepper. Mix all liquid ingredients together, stirring very gently. Use a spoon to pour the mixture on top, making sure to cover evenly. Wait two minutes until they marinate and serve.
