Appetizer

Jambu-Crusted Seared Scallop with Yuca Purée, Black Garlic Emulsion & Toasted Coconut Soil

Name: Jambu-Crusted Seared Scallop with Yuca Purée, Black Garlic Emulsion & Toasted Coconut Soil
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 2 servings
Ingredients: 2 dry sea scallops (jumbo, U10 size, about 3 oz each); 8 oz yuca root, peeled and cubed; 3 tbsp unsalted butter, divided; 1 lime, zested and juiced; 2 oz clams or vegetable stock; 4 cloves black garlic, minced; 1 tbsp neutral oil; 2 tsp fresh jambu leaf powder (or substitute with a pinch of Szechuan peppercorn powder for numbing effect); ½ cup unsweetened coconut flakes; 1 tbsp coconut oil; ¼ tsp kosher salt, plus more for scallops; Cracked black pepper; 1 tsp fleur de sel; Microgreens for garnish

Two butter-seared jumbo scallops, their edges golden and just-set centers trembling, rest upon a silky yuca purée infused with lime. Jambu leaf powder (the Amazonian electric flower) encrusts the scallops' tops, while a glossy black garlic emulsion pools beneath. Toasted coconut soil adds textural intrigue and a whisper of the rainforest.

626cal 6gprotein 55gcarbs 45gfat 20min prep 28min cook 2serves

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