Corriander Seared Scallops on Pureed hearts of Palm with Asparagus Salad
Ingredients
- Extra Virgin Olive oil
- Salt and Pepper to taste
- 1 large Can hearts of palm
- 1/2 Cup Diced Shallot
- 1 tsp Chopped Fresh garlic
- 1 tsp Chopped Fresh Ginger
- 1 Cup heavy Cream or Cream of Coconut
- 1/2 tsp Coriander powder
- For Scallops
- 1 to 1 1/2 Lb large Sea scallops size 20/30 or larger
- 2 Tbsp Chopped Fresh Cilantro
- 1/2 tsp Ground Coriander
- 1/2 tsp Cumin, ground
- 1/2 tsp Chopped Fresh garlic
- For Asparagus Salad:
- 1 Bunch Asparagus
- 1/2 Cup Thin Sliced Red Onion
- 1/4 Cup Julienne Red Pepper
- 1 Tbsp Chopped Fresh Dill
- 1 Medium Lemon
Instructions
- Prep the Asparagus Salad: Cut the Asparagus into 1 to 2 inch lengths. Blanch in Boiling salted water until al dente. Cool down in iced or cold water.. Drain well. Cut the rest of your vegetables. Toss all ingredients with a the juice of 1/2 a lemon, olive oil, salt, and pepper. Keep chilled until service. Don't make too far in advance or the acid from the lemon will discolor the asparagus.
- Make The Puree: heat a light coating of olive oil over medium high heat in a heavy gauge pot. Add in the shallot, garlic and ginger. Saute until translucent and aromatic. Rough chop, and Add in the Hearts of Palm and coriander powder. Stir. Then add the cream. Bring to a simmer and reduce. Stir as needed. Reduce the liquid until it becomes a coating. Then, remove from heat and puree in a food processor until smooth. Return to the pot to heat at service time.
- Sear the scallops. Mix the seasonings and herbs in a little olive oil and the juice from the other half lemon. Add in the scallops and toss until well coated. Refrigerate 1 hour before cooking. To cook, heat a saute pan over high heat. Add in the scallops in a single layer. Sear each side until nicely browned, about 2 minutes per side. Cook a little longer if needed to cook all the way through. Actual cooking time will vary depending on the thickness of the scallops. They will become firm to the touch and shrink a bit.
- Plate the dish: Gently re-heat the puree. It doesn't have to be screaming hot, but warm enough. Make a line of the puree. Top it with the scallops. Then put the asparagus salad around or on top of the Scallops. Drizzle the extra juice from the salad over the scallops. Serve immediately.