Scallops with Sautéed Sweet Potato Relish and Tamarind-Guava Sauce
Tamarind, also known as the Indian date, is grown locally on the Caribbean islands. used to flavor Asian cuisines, it can be found in Asian markets in various forms. Tamarind paste is used in this recipe to add its very distinctive flavor to the sauce.
Ingredients
- Sweet Potato Relish
- Olive Oil - 1 tablespoon
- Sweet Potato - 1 cup, peeled and diced
- Green Bell Pepper - 1/3 cup, seeded, deribbed, and diced
- Red Bell Pepper - 1/3 cup, seeded, deribbed, and diced
- Green Zucchini - 1/3 cup, unpeeled, diced
- Red Onion - 2 slices, diced
- Chicken Stock - 1/2 cup
- Unsalted Butter - 1 tablespoon
- Guava-tamarind Sauce
- Guava juice - 1/2 cup
- Tamarind paste - 1 tablespoon
- Sea Scallops - 12
- Salt and freshly ground black pepper to taste
- Semolina - 4 tablespoons
- Olive Oil - 3 tablespoons
- Garnish
- Cilantro Sprigs - 4
Instructions
To make the sweet potato relish: Heat olive oil in a medium sauté pan or skillet over medium-high heat. Add sweet potato and red onion to the olive oil and sauté until tender, about 3 minutes. Add peppers and chicken stock and cook 2 more minutes. Add zucchini and cook 1 minute. Remove from heat and stir in the butter until melted. Set aside in a warm place.
To make the sauce: In a small sauté pan, heat the guava juice to simmering over medium heat and cook until slightly reduced and thickened, about 5 minutes. Add tamarind paste and cook 1 minute. Let the sauce cool and put it in a squeeze bottle.
To prepare the scallops: Season the scallops with salt and pepper. Dip each scallop into the semolina, one side only. In a medium sauté pan, heat the olive oil over medium-high heat. Sear the scallops, semolina-side first, three or four at a time, for 1 minute per side, or until browned. Remove with a slotted spoon and drain on paper towels.
To serve: Pipe the sauce over the plate in a swirled design. Arrange 3 small servings of sweet potato relish on the plate. Top each serving of relish with a scallop, semolina-side up. Garnish the plate with a fresh cilantro sprig. Repeat with remaining plates.
