Seared Scallops with Tropical Flavors

by Garrett

Seared Scallops

Scallops, because of their naturally high sugar content, sear wonderfully. The crisp, golden brown crust of a seared scallop creates texture and accentuates its sweetness. I think scallop pair exceedingly well with tropical flavors, and this dish features quite a few.

First is a puree of young coconut. Young coconut is an immature coconut, and the meat is tender and mildly sweet. The puree is both rich and refreshing, a unique quality of coconut.

The diced pineapple is tossed with fresh Jalapeño and dark rum. The pineapple is then compressed in a vacuum sealing bag. As you remove all the air, the sides of the bag apply large but equal pressure on all sides of the pineapple, compressing the cell walls and creating a unique texture along with an intense concentration of flavor.

The dish also features a smooth avocado and lime sauce. The unctuous sauce combines the richness of avocado with the bright, acidic qualities of lime juice and lime zest. It contrasts well with the richness of the scallops and coconut. Leaves of fresh cilantro add intense bursts of flavor to the dish.

Finally, a fried slice of plantain adds some much needed texture and additional tropical influence to this seafood dish.

Young Coconut Purée:

1 young coconut
Kosher salt, sugar, and lime juice to taste

Carefully crack open the young coconut above a bowl or other large container. Collect the juice, then remove the coconut flesh from the inner shell. The flesh will have remnants of the shell stuck to it. Trim the brown remnants from the flesh, taking care not to remove too much of the young coconut flesh. Place the coconut in a blender and add about half the coconut water. Purée on high speed for 1 minute. Add extra coconut water as needed to achieve a sauce with the consistency of chocolate syrup. Season with kosher salt, sugar, and lime juice.

Young coconut flesh
Left to right: A young coconut, un-trimmed young coconut meat, cleaned and trimmed young coconut meat

Rum-Compressed Pineapple:

1 ripe pineapple
1 Jalapeño chile
2 Tbsp. dark rum
Kosher salt, to taste

Slice the rind from the pineapple then cut into medium dice. Juice (or eat) the scraps. Slice the jalapeño into quarters lengthwise. Remove the seeds and the skin. Dice the jalepeño fine. Toss with the diced pineapple and add the pineapple juice (if you didn’t eat the scraps) and dark rum. Season with kosher salt. Place the diced pineapple mixture into a vacuum sealing bag and seal on high. Store in the refrigerator until needed.

Avocado and Lime Puree:

1 ripe avocado
2 limes, juiced and zested
Kosher salt, to taste

Place the avocado in a blender with lime juice and zest. Season with kosher salt and blend into a fine puree. Pass the purée through a fine mesh strainer or chinois. Press plastic wrap directly on top of the purée and store in the refrigerator until ready to use.

Fried Plantains:

1 plaintain
Vegetable oil, for frying
Kosher salt and ground allspice, for seasoning

Slice the plantain lengthwise on a mandolin to 1/16 inch thick. Fry the plantain slices at 365° F until golden brown and crisp. Season with a mixture of kosher salt and ground allspice.

To Assemble and Serve (For Each Portion):

3 large diver scallops
Vegetable oil, as needed
1 Tb. whole butter
2 strips lime zest
Cilantro stems
Young coconut purée
Avocado and Lime Purée
Rum-Compressed Pineapple
Fried plantain slice
Cilantro leaves, for garnish

Clean the scallops of the small but tough side mussel. Season on all sides with kosher salt. Rest and dry the scallops on a paper towel. Heat a cast iron sauté pan over high heat and add a thin layer of vegetable oil. Sear the scallops to a deep golden brown on one side and then flip. Immediately add the butter, lime zest, and cilantro stems. As the butter begins to melt and brown, spoon it over the scallops (A French technique called poulet).

Arrange the purées, pineapple, and cilantro leaves on a plate. Add the seared scallops and a fried plantain slice. Enjoy!

Seared Scallops