Scallops and Hearts of Palm Recipe
This simple scallop dish from Caroline Martins is served with a rich cassava foam and lightly barbecued hearts of palm.
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Cooking tools:
- Siphon
- Grill
- Blender
- Fine-mesh sieve
- Skillet
- Stove
- Chef's knife
- Cutting board
- Spoon
- Plate
Ingredients
- 8 Orkney scallops, cleaned and at room temperature
- olive oil
- butter
- flaky sea salt
- lemon juice
- 500g of hearts of palm, drained
- 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
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