On the menu: Alex Atala's recipe for scallops with coconut milk

Sea scallops with coconut milk, aromatic pepper, crispy mango and Brazil nuts
Sea scallops with coconut milk, aromatic pepper, crispy mango and Brazil nuts
Sea scallops with coconut milk, aromatic pepper, crispy mango and Brazil nuts


SHARE THIS PAGE


Interview


 

Ingredients

For the aromatic pepper oil

200g aromatic pepper

30ml cachaça

15ml white-wine vinegar

1 rosemary stalk

1 bay leaf

1 clove garlic

750ml canola (rapeseed) oil

 

For the scallops

8 Brazil nuts

12 sea scallops, cleaned

25ml lemon juice

salt

150ml coconut milk

6 mint leaves

 

For the crispy mango

300g mango flesh

1 vanilla bean

100 ml glucose

 

To assemble

cilantro (coriander) sprouts


Method

For the aromatic pepper oil

Mix all the ingredients and let them infuse in a vacuum-pack bag for 30 days at below 15ºF (8ºC).

 

For the scallops

Grate the Brazil nuts on a microplane and set aside. Place the scallops in a bowl on top of a bain-marie filled with ice. Add the lemon juice and a little salt and let them marinate for 1 minute.

Add the coconut milk and the aromatic pepper oil. Mix well.

Chiffonade the mint leaves and add to the mixture.

 

For the crispy mango

In a blender, blend the mango with the seeds from the vanilla bean. Pass it through a sieve, and reserve.  Heat the glucose until it melts and mix it with the mango.

Preheat the oven to 230ºF (130ºC).

On a nonstick silicone baking mat, make very thin layers of the mango mixture and bake in the oven for 35–40 minutes until crunchy.

Keep in a cool, dry place until needed.

 

To assemble

In each soup plate, arrange 3 scallops and a little of the marinade.

Place the grated Brazil nuts, 1 piece of crispy mango and a cilantro sprout in each bowl.


SHARE THIS PAGE