Scallops and hearts of palm
This simple grilled scallop dish from Caroline Martins is served with a rich cassava foam and lightly barbecued hearts of palm. Cassava, also known as yuca or manioc, is used throughout Brazilian cooking and has a mild, slightly sweet flavour that is perfect in rich purées.
Ingredients
Metric
Imperial
- 8 Orkney scallops, cleaned and at room temperature
- olive oil
- butter
- flaky sea salt
- lemon juice
- 500g of hearts of palm, drained
Cassava foam
- 200g of cooked cassava
- 200g of whole milk
- 80g of butter
- 75g of double cream
- 7g of flaky sea salt
- 1/2 tsp lemon juice
Equipment
- Siphon bottle or cream whipper
Method
Blitz all of the cassava foam ingredients together then pass the mixture through a sieve
- 200g of cooked cassava
- 200g of whole milk
- 80g of butter
- 75g of double cream
- 7g of flaky sea salt
- 1/2 tsp lemon juice
Add the cassava mixture to a siphon, then charge the siphon with two CO2 charges. Keep the siphon warm until ready to serve
Slice the hearts of palm and barbecue or grill them on both sides. Keep warm until ready to serve
- 500g of hearts of palm, drained
Heat a frying pan with a drizzle of olive oil. Sear each side of the scallops for approximately 2 minutes
- olive oil
- 8 Orkney scallops, cleaned and at room temperature
Add a good amount of butter to the pan. Once it’s foaming, baste the scallops in the butter
Let the scallops rest for 5 minutes, then season with flaky salt and lemon juice. Serve with the cassava foam and hearts of palm
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