Restaurants›The Kitchen Restaurant›Gio’s Arepas Recipe

Gio’s Arepas Recipe

Inspired by The Kitchen Restaurant
Time1h
Serves4

Butter Basted Sea Scallops with Wild Chamomile. Arepas, Avocado Mousse, Crispy Sweetbreads, Sea Buckthorn and Guajillo Chile. Chef’s Notes: At The Kitchen we are very proud of our team.

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Ingredients

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Arepas

Avocado Mousse

Butter Basted Sea Scallops

Crispy Sweetbreads

Garnish

Method

Arepas

1

Prepare the Arepas

In a bowl, combine masa harina and salt. Gradually add water while mixing until a dough forms. Divide into 4 balls and flatten into discs.

2

Cook the Arepas

Heat a skillet over medium heat and cook the arepas for about 5-7 minutes on each side until golden brown.

Avocado Mousse

3

Make the Mousse

In a blender, combine avocados, lime juice, heavy cream, and salt. Blend until smooth and creamy. Adjust seasoning if necessary.

Butter Basted Sea Scallops

4

Sear the Scallops

Season scallops with salt and pepper. In a skillet, melt butter over medium-high heat, add scallops, and sear for 2-3 minutes on each side.

5

Baste with Butter

Add wild chamomile to the skillet, and baste scallops with the melted butter for an additional minute.

Crispy Sweetbreads

6

Prepare the Sweetbreads

Soak sweetbreads in cold water for a few hours. Drain and press to remove excess moisture. Season with salt.

7

Bread the Sweetbreads

Dredge sweetbreads in flour, dip in beaten egg, and coat with breadcrumbs.

8

Fry the Sweetbreads

Heat oil in a deep pan and fry sweetbreads until golden and crispy, about 4-5 minutes. Drain on paper towels.

Garnish

9

Prepare the Garnish

Rehydrate guajillo chiles in warm water, then slice thinly. Serve with sea buckthorn.