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Scallop Cashew Nut Sauce Jerusalem Artichoke Avocado Mousse

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Scallop Cashew Nut Sauce Jerusalem Artichoke Avocado Mousse

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Cashews are a food you can truly enjoy while also doing your heart a favor. This meal both tasty and good for you! Scallops are a popular choice to start a dinner party as they not only look and taste beautiful but carry connotations of luxury to make your guests feel special.

Recipe

PRE TIME: 1 hr

COOKING TIME: 30 min

TOTAL TIME: 1 hr 30 min

2 SERVING

Ingredients:

For marinate
0.8 cup Scallop
5 pc Dried Serrano Chili (soaked in water)
10 pc Dried Bird’s Eye Chili (soaked in water)
3 stick Lemongrass
0.5 tbsp. Kaffir lime zest
1 pc Turmeric
0.2 cup Coconut milk
0.5 tsp. Salt
2 tsp. Tamarind juice
1 tsp. Shrimp paste
2 tsp. Palm sugar
2 tbsp. Garlic
1 tsp. Coriander seeds
1 tsp. Cumin seeds
2 tbsp. Shallot
2 tbsp. Vegetable oil
For cashew nut sauce
1 tbsp. Jerusalem artichoke (finely chopped)
1 cup Cashew nuts
1 cup Coconut milk
0.15 cup Salted Mackerel
1 tbsp. Lemongrass (finely sliced)
1 tbsp. Ginger
1 tbsp. Shallot (finely chopped)
2 tbsp. Fresh Bird’s Eye Chili
1 tbsp. Garlic (finely chopped)
2 tbsp. Tamarind juice
2 tbsp. Palm sugar
0.16 cup Cream
For Avocado Mousse
0.6 cup Avocado
1 tbsp. Garlic
0.33 cup Mint leaves
2 pcs Cilantro root (Coriander root)
1 tbsp. Lime
1 tbsp. Sugar
2 tbsp. Fish sauce
2 tbsp. Bird’s Eye Chili
0.33 cup Cilantro leaves
2 tsp. Tamarind juice

Directions:

Step 1

Slice lemongrass, kaffir lime zest, and turmeric. Add to a blender.

Step 2

Add other ingredients and coconut milk to the blender, blend until smooth. Then add the mixture into a cooking pan over medium heat, bring to a boil, add other seasonings, simmer for a couple of minutes. Remove from heat, set aside to cool down to room temperature. Marinade scallops with the sauce for 15 minutes.

Step 3

Grill the marinated scallops over low heat.

Step 4

In a wok over low heat, add coconut milk, all herbs, cashew nuts, and Jerusalem artichoke. Bring to a boil and simmer until soft. Then add grilled salted mackerel (or any kind of salted fish) and seasonings, mix well. Remove from heat. Blend until smooth in a blender. Set aside.

Step 5

Blend all ingredients.

Step 6

Plating: On a serving plate, place grilled scallops topped with avocado mousse and cashew nut sauce. Garnish with caviar and sea grapes.