Sea Scallops with Cauliflower Puree, Hearts of Palm with Frisée, Crispy Yucca and Avocado Mash
Serves 4
8 U/10 sea scallops
2 tablespoons olive oil
Sea salt and freshly ground pepper
2 tablespoons farm butter
1 tablespoon fresh ginger, crushed
1 shallot, sliced
1 sprig thyme
1 tablespoon fresh lemon juice
Prepare cauliflower puree, hearts of palm, and avocado mash that will accompany the scallops. Set aside until ready to plate scallops. Prepare yucca last so that it can be served immediately with scallops.Heat a large sauté pan to medium high heat. Season both sides of scallops with salt and pepper. Add olive oil to heated pan. When oil is heated through, gently place each scallop in the pan, allowing some distance between them. Sear the scallops on one side on high medium heat only until a golden color starts to form. Add butter, ginger, shallots and thyme. Baste the scallops and cook for another minute or two, adding fresh lemon juice. Immediately plate the scallops with accompaniments and serve.
Cauliflower puree
1 tablespoon coconut butter
½ head of organic cauliflower, cut into small pieces
¼ cup sliced leeks
1 bay leaf
Sea salt and white pepper
Place ingredients in a low-medium pot, cover and braise until tender. Discard bay leaf and season with salt and pepper to taste. Place in blender and puree until very smooth. Let cool in a rectangular glass dish and set aside. Warm up just before plating your scallops.
Hearts of Palms with Frisée
1 teaspoon fresh ginger, finely grated
1 teaspoon French mustard
¼ cup fresh lemon juice
¼ cup grapeseed oil
Sea salt and pepper
1 pound fresh hearts of palm, shaved raw into a bowl (a Mandolin is recommended)
1 bunch frisée, torn into small pieces (use the white hearts only)
Place first four ingredients into blender and emulsify to make a lemon vinaigrette. Lightly toss hearts of palm and frisée with vinaigrette and set aside.
Avocado Mash
2 ripe avocados
1 tablespoon lemon juice
1 teaspoon fresh basil, minced
1 teaspoon ginger, grated
Sea salt and pepper
Mash all ingredients together with a fork, keeping avocado chunky. Cover with plastic wrap and set aside so that it does not brown while preparing remaining items.
Crispy Yucca
1 medium yucca, peeled, cut in half lengthwise and cut into 1-inch pieces on the bias
2 quarts of water, salted
1 quart of grapeseed oil
Sea salt and freshly ground pepper
Place cut yucca and salted cold water in a pot over medium heat. Cook until yucca is tender but not falling apart. Cool down completely. This can be made one day in advance. Add 1 quart of grapeseed oil to a deep pot. Bring the temperature to 350 degrees. Fry the prepared yucca in three different batches until they are all crispy and golden in color. Season with salt and pepper. Serve immediately.
This recipe was provided to Muses & Visionaries magazine by Chef Armando Yagues, of Private Chef Palm Beach.
