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Scallop Rosettes with Avocado and Creamed Tandoori Chayote (Food & Wine)
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| Total 45 Min 8 First-Course Servings | |
| 2 medium | tomatillos, husked |
| 1 | Hass avocado, coarsely chopped |
| 2 Tbsp | fresh lime juice |
| 5 Tbsp | extra-virgin olive oil, plus more for brushing |
| 1 Tbsp | chopped pickled cherry peppers, plus slices for garnishing |
| Salt | |
| freshly ground white pepper | |
| 2 chayotes - halved lengthwise and pitted; 3 halves cut into 1/4-inch dice, 1 half shaved in a mandoline | |
| 1 tsp | tandoori seasoning, (available at penzeys.com) |
| 1/2 cup | heavy cream |
| 1/2 cup | low-sodium chicken broth |
| 2 Tbsp | chopped parsley, plus some for garnish |
| 8 jumbo | sea scallops, thinly sliced crosswise |
1. Preheat the oven to 400 degrees. In a blender, purée the tomatillos, avocado and lime juice. With the machine on, ass 3 Tbsp 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 Tbsp of oil. Add the diced chayote and tandoori seasoning and season with salt and white pepper. Cover 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 8 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 into plates and top with a dollop of the tomatillo-cascading purée. Slide the scallop rosettes over the purée. Garnish with parsley leaves, cherry pepper slices and shaved chayote and serve.
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