• Prep time: 45 minutes
• Yield: Serves 8
• 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
- 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.
This great family recipe is thanks to FOOD & WINE at https://www.foodandwine.com/recipes/scallop-rosettes-avocado-and-creamed-tandoori-chayote