F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Scallop Rosettes with Avocado and Creamed Tandoori Chayote
© Con Poulos

Scallop Rosettes with Avocado and Creamed Tandoori Chayote

  • TOTAL TIME: 45 MIN
  • SERVINGS: 8 first-course servings
  • FAST
  • HEALTHY

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).

  1. 2 medium tomatillos, husked
  2. 1 Hass avocado, coarsely chopped
  3. 2 tablespoons fresh lime juice
  4. 5 tablespoons extra-virgin olive oil, plus more for brushing
  5. 1 tablespoon chopped pickled cherry peppers, plus slices for garnish
  6. Salt
  7. Freshly ground white pepper
  8. 2 chayotes—halved lengthwise and pitted; 3 halves cut into 1/4-inch dice, 1 half shaved on a mandoline
  9. 1 teaspoon tandoori seasoning (see Note)
  10. 1/2 cup heavy cream
  11. 1/2 cup low-sodium chicken broth
  12. 2 tablespoons chopped parsley, plus parsley leaves for garnish
  13. 8 jumbo sea scallops, thinly sliced crosswise
  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.
Notes Tandoori seasoning is available at penzeys.com

Suggested Pairing

Minerally, fresh strawberry-scented rosé.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.