Cooking Instructions
1.
First, make the quick pickles. Slice the
Shallots (3)
into 1/4-inch (1/2cm) then separate the rings. Add them to a bowl.
2.
Combine
Distilled White Vinegar (1/2 cup)
,
Granulated Sugar (1 Tbsp)
, and
Salt (1 Tbsp)
. Add vinegar mixture to the shallot rings.
3.
Add a few slices of
Beet (1)
for color if desired. Set aside in the fridge for 30 minutes.
4.
Roughly chop
Long Green Peppers (1)
and
Fresh Cilantro (1 cup)
stems. Add to a bowl along with
Garlic (1 clove)
and half a
Shallot (1/2)
.
5.
Peel and dice the
Sweet Potatoes (8 oz)
into 2-centimeter cubes. Set aside.
6.
In a large pot, boil enough
Water (4 Tbsp)
to cover potatoes over medium heat. Once boiling, cook potatoes with
Ground Turmeric (1 tsp)
and
Salt (1 tsp)
until just tender but not overcooked, around 10 minutes.
7.
Drain and place in the fridge to cool.
8.
Time to make the cilantro oil. Bring a pot of water to a simmer, then blanch
Fresh Cilantro Leaves (2 cups)
stems for 30 seconds, just enough for it wilt. Place in a bowl with
Ice (as needed)
and water to cool it down.
9.
Puree cilantro in a blender or food processor with
Oil (1 cup)
and
Salt (1 tsp)
or to taste.
10.
Strain the oil with a fine-mesh strainer using a ladle to push it through. Reserve in a clean glass jar for up to 3 months. Drizzle over meats, salads, or grilled vegetables.
11.
Clean
Scallops (12)
by removing the muscle on the side. Save trimmings. Cut horizontally in half.
12.
Make leche de tigre. In a blender add juice from the
Lemons (3)
,
Olive Oil (4 Tbsp)
, and
Coconut Milk (4 Tbsp)
. Next add the chopped vegetables.
13.
Add the scallop trimmings into the blender. Season with
Salt (1 tsp)
,
Ground Black Pepper (to taste)
, and
Granulated Sugar (1 tsp)
. Blend until it becomes a uniform, slightly thickened liquid.
14.
Strain liquid, use a ladle to help push it through. Set it aside.
15.
Season the scallops with
Salt (1 tsp)
, juice of the final
Lemon (1)
, and a drizzle of
Toasted Sesame Oil (1 Tbsp)
. Mix until the scallops are coated.
16.
To assemble, place scallops in a bowl (about 5), pour the green sauce around the bowl. Drizzle cilantro oil and pull through each drop with a tweezer or sharp knife to create a marble pattern.
17.
Lay sweet potatoes around the bowl. Top with pickles. Optional: garnish with
Microgreens (to taste)
.
