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Scallop Rosettes with Avocado and Creamed Tandoori Chayote

Prep Time

    •    Prep time: 45 minutes
    •    Yield: Serves 8


    •    salt
    •    1/2 cup heavy cream
    •    2 tbsps fresh lime juice
    •    1 tsp tandoori seasoning
    •    freshly ground white pepper
    •    2 medium tomatillos, husked
    •    1 avocado, coarsely chopped
    •    1/2 cup low-sodium chicken broth
    •    8 jumbo sea scallops, thinly sliced crosswise
    •    5 tbsps extra-virgin olive oil, plus more for brushing
    •    2 tbsps chopped parsley, plus parsley leaves for garnish
    •    1 tbsp chopped pickled cherry peppers, plus slices for garnish
    •    2 chayotes-halved lengthwise and pitted; 3 halves cut into 1/4 inch dice, 1 half shaved on a mandoline


  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.

This great family recipe is thanks to FOOD & WINE at


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