SCALLOPS WITH GRILLED PLANTAINS, CRISP VEGETABLES & SPICY TOMATO COULIS

Spicy Tomato Coulis

Ingredients Weight Measure
Extra virgin olive oil 1/3 cup
Onion, finely diced 4-1/2 oz.
Garlic, minced 4 Tbsp.
Tomato paste 1/2 cup
Tomato concassé 6 cups
Salt 1-1/2 tsp.
White pepper 1/2 tsp.
Thyme, chopped 2 Tbsp.
Tomato juice, strained from pulp 48 oz. 6 cups
Sherry vinegar 1/3 cup
Extra virgin olive oil 1/2 cup
TABASCO® brand Original Red Sauce 4 oz. 1/2 cup

Grilled Plantains

Ingredients Weight Measure
Ripe plantains, peeled, cut on bias, 1/4" think 16 oz. 36 slices
Extra virgin olive oil 2 Tbsp.
Salt 1 tsp.

Crisp Vegetables

Ingredients Weight Measure
Carrots, peeled, finely julienned 10 oz. 1-1/2 cups
Celery, peeled, finely julienned 20 oz. 3 cups
Frisée, washed and picked 1-1/2 qts.
Parsley, chopped 1-1/2 Tbsp.
Salt scant tsp.

Scallops

Ingredients Weight Measure
Sea scallops, large, 1 oz. ea. 24 oz. 24 ea.
Salt 1 tsp.
White pepper 1/2 tsp.
All-purpose flour 2 cups
Eggs, beaten well 8 ea.
Breadcrumbs 4 cups
Vegetable oil, for frying 2 qts.
Goat cheese, softened 12 oz.
Parsley, chopped 2 tsp.
Thyme, chopped 2 tsp.

Method

  1. To prepare Spicy Tomato Coulis, heat 1/3 cup olive oil in a saucepot, sweat the onions and garlic until translucent and then add the tomato paste and fry it. Add the tomato concassé (peeled, deseeded, diced tomato), salt and pepper. Cook on low heat until thick; then add chopped thyme and remove from heat. In a blender, combine the cooked tomato with the tomato juice, sherry vinegar, 1/2 cup olive oil and TABASCO® Sauce.
  2. To prepare Grilled Plantains, gently coat plantains with oil. Season and grill.
  3. To prepare Crisp Vegetables, mix carrots and celery with the frisée and toss with parsley and salt.
  4. To prepare Scallops, season the scallops, dredge in flour, dip in eggwash and then in breadcrumbs. Fry in 350°F oil until golden brown and dry on paper towel.
  5. Mix the goat cheese with the herbs and coat the top of the cooked scallops.
  6. For each serving, sauce the plate; place 2 scallops, 3 grilled plantains and a mound of vegetable salad on the plate.

Yield: 12 servings