Featured in Vallarta Lifestyles Magazine, Winter/Spring 2006 issue.

Courtesy of Le Kliff


7 oz. scallops
Pinch of salt
Pinch of powdered star anise

Polenta with Chile Poblano

10 oz. polenta
1 cup heavy cream
2 cups chicken stock
2/3 cup milk
2 oz. butter
Pinch of salt
Chicken stock granules to taste
5 oz. chile poblano
1 oz. spinach

Mango Chutney

10 oz. chopped mango
1 oz. raisins
3 whole cloves
1 whole star anise
Pinch of cinnamon
4 oz. tamarind paste
2 cups water
6 oz. sugar
1 oz. butter

Coconut Sauce

4 oz. fresh coconut
Piece of lemon grass
1 oz. shallot
1 cup heavy cream
2 Kaffir lime leaves
1 cup white wine
Pinch of salt
1 oz. vegetable oil


Polenta: 1 Place cream, chicken, milk, butter, salt and chicken stock granules in a heavy saucepan and heat. 2 Blend the chile poblano with the spinach and add to the mixture. 3 Add the polenta. 4 Simmer for 20 minutes.
Chutney: 5 Mix all ingredients. 6 Cook for 20 minutes.
Sauce: 7 Soften the shallot, lemon grass and Kaffir leaves. 8 Add heavy cream, chopped coconut and white wine. 9 Season and simmer for 10 minutes.
Scallops: 10 Season the scallops with salt. 11 Sear quickly in a hot pan.