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.
