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).
Slideshow:Daniel Boulud Recipes
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
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 It
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.
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.
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.
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.