Scallop Rosettes with Avocado and Creamed Tandoori Chayote

For this delicious recipe, chef Daniel Boulud quickly cooks scallop slices, then serves them with a rich, tangy avocado-tomatillo sauce and Indian-spiced hearts of palm (we substitute chayote, which is easier to find).

  • Total Time:
  • Servings: 8 first-course servings

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  • 2 medium tomatillos, husked
  • 1 Hass avocado, coarsely chopped
  • 2 tablespoons fresh lime juice
  • 5 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 tablespoon chopped pickled cherry peppers, plus slices for garnish
  • Salt
  • Freshly ground white pepper
  • 2 chayotes—halved lengthwise and pitted; 3 halves cut into 1/4-inch dice, 1 half shaved on a mandoline
  • 1 teaspoon tandoori seasoning (see Note)
  • 1/2 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons chopped parsley, plus parsley leaves for garnish
  • 8 jumbo sea scallops, thinly sliced crosswise

How to make this recipe

  1. Preheat the oven to 400°. In a blender, puree the tomatillos, avocado and lime juice. With the machine on, add 3 tablespoons of the oil. Transfer to a bowl; fold in the chopped peppers. Season with salt and white pepper.

  2. In a large skillet, heat the remaining 2 tablespoons of oil. Add the diced chayote and tandoori seasoning and season with salt and white pepper. Cook over moderate heat, stirring, for 2 minutes. Add the cream and broth and simmer over low heat until the chayote is tender and coated in a thick sauce, about 5 minutes longer. Stir in the chopped parsley.

  3. Cut eight 6-inch squares of parchment and lightly brush them with oil, then place on a large baking sheet. Arrange 1 sliced scallop in a rosette on each piece of parchment and season with salt and white pepper. Bake for 5 minutes, just until the scallops are white.

  4. Spoon the creamed chayote onto plates and top with a dollop of the tomatillo-avocado puree. Slide the scallop rosettes over the puree. Garnish with parsley leaves, cherry pepper slices and shaved chayote and serve.


Tandoori seasoning is available at

Suggested Pairing

Minerally, fresh strawberry-scented rosé.

Contributed By Photo © Con Poulos Published July 2013

503242 recipes/scallop-rosettes-avocado-and-creamed-tandoori-chayote 2013-12-06T23:47:35+00:00 Daniel Boulud summer|dinner-party|appetizers-starters|8|fast|gluten-free|healthy|weeknight-dinner july-2013 recipes,scallop-rosettes-avocado-and-creamed-tandoori-chayote 503242

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