Scallop Crudo With Shaved Heart of Palm, Key Lime, Coconut Emulsion and Harissa


  • 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


  • 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.