Scallops and Hearts of Palm Recipe
by Caroline Martins
4
45 minutes
Ingredients

  • 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
Method
1

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
2

Add the cassava mixture to a siphon, then charge the siphon with two CO2 charges. Keep the siphon warm until ready to serve

3

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
4

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
5

Add a good amount of butter to the pan. Once it’s foaming, baste the scallops in the butter

  • butter
6

Let the scallops rest for 5 minutes, then season with flaky salt and lemon juice. Serve with the cassava foam and hearts of palm

  • flaky sea salt
  • lemon juice