Recipe courtesy of Rob Feenie
"For this dish, buy the freshest scallops you can find. Here, I match scallops with both lime and lemon, as well as with cilantro oil and interesting herbs and spices."
- 4 large scallops
- 6 tbsp extra-virgin olive oil
- 2 tbsp cilantro oil (see below)
- pinch each of fleur de sel and white pepper
- 1 tsp finely chopped jalapeño pepper
- ¼ cup tomato concassé (see below)
- 1 tbsp finely sliced fresh mint leaves
- 1 tbsp finely sliced cilantro
- 1 lime, juice only
- 1 lemon, juice only
- Cut each scallop horizontally into four thin slices and arrange on four chilled plates. Cover with plastic wrap and refrigerate until needed.
- To serve, remove the plastic wrap from the plates. Drizzle 1½ tbsp extra-virgin olive oil over each serving of scallops, making sure each slice is coated. Drizzle cilantro oil over scallops.
- Season with fleur de sel and freshly ground white pepper. Sprinkle jalapeño, tomato, mint and cilantro over each scallop slice. Sprinkle with lemon juice and lime juice.
- 1¼ cups cilantro, stems removed
- 1 cup olive oil
- pinch of salt
- Set up an icewater bath by filling a large bowl with cold water and ice.
- Bring a pot of salted water to a boil. Add cilantro for 10 seconds, stirring to ensure all leaves are blanching. Immediately drain off hot water and place cilantro in a strainer. Plunge into icewater to stop the cooking process. When cool, remove cilantro from water and pat dry with paper towels.
- Place cilantro in a blender and blend on high until cilantro is puréed. Slowly add olive oil and salt and continue blending. Will keep for two weeks refrigerated.
- Remove the core/stem end from the tomato; score an X in the skin on the bottom side. Place into boiling water for 10–15 seconds, remove from the water and place under cold running water.
- The peel should now just slip off; if it does not, pop the tomato back in the boiling water for a few more seconds.
- Cut in half, remove the seeds and rinse out.
- Chop into ¼-inch dice.
*directions provided by NAIT Culinary Arts program