Scallop Rosettes with Avocado and Creamed Tandoori

Name: Scallop Rosettes with Avocado and Creamed Tandoori Chayote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium tomatillos, husked; 1 Hass avocado, coarsely chopped; 2 tablespoons fresh lime juice; 5 tablespoons extra-virgin olive oil, plus more for brushing; 1 tablespoon chopped pickled cherry peppers, plus slices for garnish; Salt; Freshly ground white pepper; 2 chayoteshalved lengthwise and pitted; 3 halves cut into 1/4-inch dice, 1 half shaved on a mandoline; 1 teaspoon tandoori seasoning (see Note); 1/2 cup heavy cream; 1/2 cup low-sodium chicken broth; 2 tablespoons chopped parsley, plus parsley leaves for garnish; 8 jumbo sea scallops, thinly sliced crosswise

Servings: persons

2 medium tomatillos, husked
1 Hass avocado, coarsely chopped
2 tablespoons fresh lime juice
5 tablespoons extra-virgin olive oil, plus more for brushing
1 tablespoon chopped pickled cherry peppers, plus slices for garnish
Salt
Freshly ground white pepper
2 chayoteshalved lengthwise and pitted; 3 halves cut into 1/4-inch dice, 1 half shaved on a mandoline
1 teaspoon tandoori seasoning (see Note)
1/2 cup heavy cream
1/2 cup low-sodium chicken broth
2 tablespoons chopped parsley, plus parsley leaves for garnish
8 jumbo sea scallops, thinly sliced crosswise

1
Preheat the oven to 400.
2
In a blender, puree the tomatillos, avocado and lime juice.
3
With the machine on, add 3 tablespoons of the oil.
4
Transfer to a bowl; fold in the chopped peppers.
5
Season with salt and white pepper.
6
In a large skillet, heat the remaining 2 tablespoons of oil.
7
Add the diced chayote and tandoori seasoning and season with salt and white pepper.
8
Cook over moderate heat, stirring, for 2 minutes.
9
Add the cream and broth and simmer over low heat until the chayote is tender and coated in a thick sauce, about 5 minutes longer.
10
Stir in the chopped parsley.
11
Cut eight 6-inch squares of parchment and lightly brush them with oil, then place on a large baking sheet.
12
Arrange 1 sliced scallop in a rosette on each piece of parchment and season with salt and white pepper.
13
Bake for 5 minutes, just until the scallops are white.
14
Spoon the creamed chayote onto plates and top with a dollop of the tomatillo-avocado puree.
15
Slide the scallop rosettes over the puree.
16
Garnish with parsley leaves, cherry pepper slices and shaved chayote and serve.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 medium tomatillos, husked, 1 Hass avocado, coarsely chopped, 2 tablespoons fresh lime juice, 5 tablespoons extra-virgin olive oil, plus more for brushing, and more.

Yes, Scallop Rosettes with Avocado and Creamed Tandoori Chayote falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scallop Rosettes with Avocado and Creamed Tandoori Chayote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions