Recipes

Scallop Rosettes with Avocado and Creamed Tandoori Chayote

Name: Scallop Rosettes with Avocado and Creamed Tandoori Chayote
Total time: 45 min
Ingredients: 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

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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).

By

Daniel Boulud

Updated on March 19, 2018

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). Photo: © Con Poulos

Total Time:

45 mins

Yield:

8 1-course servings

Ingredients

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

Directions

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.

Notes

Tandoori seasoning is available at penzeys.com

Suggested Pairing

Minerally, fresh strawberry-scented rosé.