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Scallop Crudo With Shaved Heart of Palm, Key Lime, Coconut Emulsion and Harissa
Ingredients
- 15 each Key limes, juice of
¼ C Grapeseed oil
As needed Salt and white pepper
14 each scallops
½ C Coconut milk
1 each Hearts of palm, fresh
½ C Harissa chile paste
1 each Egg yolk
1 TBS Dijon mustard
Preparation
- Mix juice of 8 limes with an equal amount grapeseed oil and season with salt and pepper.
- Five minutes before serving, marinate scallops in Key lime vinaigrette.
- Heat coconut milk with juice from remaining limes. Season with salt and white pepper and reserve to cool.
- When ready to serve, emulsify liquid with an immersion blender to create a foam-like consistency.
- Shave hearts of palm very thinly on a Japanese mandolin, and season with salt, white pepper and grapeseed oil.
- Place harissa, egg yolk and Dijon mustard in a food processor, and emulsify. Add a few drops of water to help bring dressing together, and scrape down sides of bowl to fully incorporate harissa. Season with salt.
- Smear harissa across a white plate, add shaved heart of palm on top. Place marinated scallops on top of heart of palm, and spoon coconut emulsion over dish.