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This is a recipe for a restaurant-style entree plate. There are a number of components on this plate, avocado crema which we’ve already made videos about, rice-and-peas which we have not yet. This recipe focuses on on the scallops and the plaintain. Regular rice would work; to make it a little more interesting a quarter as much wild rice may be cooked separately and stirred through. Once the scallops go into the pan, there won’t be much time to get other things ready so it’s important to make sure the mise en place is all ready to go, including the rice and the avocado crema.
Because this is a restaurant-style plate recipe, the only leftovers will be mise en place elements which aren’t used up. It is best not to try to keep leftover scallops.
Makes enough for 2 people.
Equipment:
non-stick skillet
pie tin or similar for crusting scallops
Ingredients:
8 oz sea scallops 3-5 per person
1/2 cup pepitas lightly toasted
1 ea plantain green or yellow
1/4 cup avocado crema Avocado, 2 T yogurt, lime juice, 1/4 c cilantro; puree
1 cup rice and peas or other rice
1/4 cup coconut oil for frying
Procedure:
1. Toast the pepitas at 350F until starting to swell, but not enough to get them really toasty.
2. Slice the tomatoes in half and roast face up at 350F until lightly browned on the bottom.
3. Peel and small-dice the plantain. A green plantain will fry up into small individual chunks while yellow plantain will probably become a mash. Either will be tasty; one may appeal to you more.
4. Fry the plantain pieces in 2 Tbsp of the coconut oil.
5. Once the pepitas are toasted and have cooled enough to handle, chop them into fine enough pieces to use to crust the scallops.
6. Season the scallops lightly with salt and pepper and then coat with pepitas crust top and bottom.
7. After removing fried plantain from the skillet, add the rest of the coconut oil.
8. Once the oil is hot, add the scallops to the pan and cover; cook the scallops about 2.5 min per side, covered, over medium heat. Turning the heat up too high will cause the crust to burn.
9. Set up the plates with a bed of 1/2 cup rice each, spread to about 4”, with half the plantain bits or mash on top, about 3” across.
10. The scallops are done when they start to become opaque top and bottom.
11. Arrange the scallops atop the plantain.
12. Place avocado crema between the scallops, or drizzle over all.
13. Garnish with roasted tomato halves and optional flaky salt.
Music: www.bensound.co...
19 июн 2024
