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). Slideshow: Daniel Boulud Recipes
July 2013
Gallery
Credit:
© Con Poulos
Recipe Summary
Ingredients
Directions
Notes
Tandoori seasoning is available at penzeys.com
Suggested Pairing
Minerally, fresh strawberry-scented rosé.