Roger Anderhalden, Executive Chef, Pelican Isle Yacht Club
When Roger Anderhalden, Executive Chef of Pelican Isle Yacht Club in Naples, Fla., set out to create an elegant dish for the summer season, he referred to the ingredients the club’s kitchen had already stocked. To further upgrade the dish, he added a seafood component.
“I liked the fact that I could use classical preparation techniques for the roulade and scallop mousse and include a modern ingredient like scallion ash,” he says.
Anderhalden describes the soup as healthy, refreshing and chilled, topped with succulent seafood. The scallion ash gives a touch of smokiness, and the prosciutto adds texture and salt.
“The dish presents well, is very colorful, is easy to plate up, and can be used in an à la carte or banquet setting, or even as a course for a wine dinner,” he says.
Ultimately, Anderhalden says he believes other chefs will appreciate the soup’s versatility.
“This dish can be made ahead and combines all the different flavors perfectly,” he says. “The soup could be served without the seafood roulade or used with other toppings; it is gluten free and could be made lactose free by omitting the crèma at the end.”
Chilled Green Pea and Avocado Soup with Lobster, Scallops and Prosciutto Roulade
