step 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.
step 2
Combine Distilled White Vinegar (1/2 cup), Granulated Sugar (1 Tbsp), and Salt (1 Tbsp). Add vinegar mixture to the shallot rings.
step 3
Add a few slices of Beet (1) for color if desired. Set aside in the fridge for 30 minutes.
step 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).
step 5
Peel and dice the Sweet Potatoes (8 oz) into 2-centimeter cubes. Set aside.
step 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.
step 7
Drain and place in the fridge to cool.
step 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.
step 9
Puree cilantro in a blender or food processor with Oil (1 cup) and Salt (1 tsp) or to taste.
step 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.
step 11
Clean Scallops (12) by removing the muscle on the side. Save trimmings. Cut horizontally in half.
step 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.
step 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.
step 14
Strain liquid, use a ladle to help push it through. Set it aside.
step 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.
step 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.
step 17
Lay sweet potatoes around the bowl. Top with pickles. Optional: garnish with Microgreens (to taste).
