“Our preparation puts an Italian twist on the firm yet tender flesh with the classic Francaise preparation,” says Chef Olivera.
This recipe is courtesy of Dario Olivera, Executive Chef at Oltremare Ristorante at Amara Cay Resort
Pound crack conch additionally. Season with salt and pepper. Pat with flour
Pass through beaten egg. Cook in sauté pan at medium heat with a touch of oil until golden brown on both sides. In a small mixing bowl mix arugula, red onion and some lemon zest from lemon with some olive oil and salt. Melt butter in saucepan with capers once butter starts browning place lemon segments and remove from heat
Place conch on plate followed by sauce andgarnished with arugula salad.