Heirloom tomatoes are a summertime staple in the kitchen and truly represent one of the best ingredients our local farmers provide each year here in California. The natural umami flavors of this delicious fruit are accentuated by marinating in a nori seaweed vinaigrette. The flavor profile is balanced with the heat of jalapeno and the creaminess of the avocado which creates the perfect complement to the fresh scallops.
By Conor Ball : Executive Chef Martis Camp
Ingredients
• 12 each diver scallops cleaned
• 1# heirloom tomatoes
• 1# cherry tomatoes (cored and cut into 1/8 sections).
• 1# shishito peppers
• 3 each sheets nori seaweed
• 1 bunch basil
• 1 each jalapeno pepper (sliced thin)
• 1 each avocado
• 2 Cups heavy cream
• 2 each limes zest and juice
• 2 tbsp furikake
Method
1. Peel cherry tomatoes by scoring skin with a paring knife and
blanching in boiling water for 30 seconds. Remove and drop into ice water for 1 minute. Peel skins.
2. Blister shishito peppers by frying in hot oil for 1 minute.
3. For the Nori Vinaigrette – combine nori sheets, lime juice,
½ the heirloom tomatoes, and ½ the basil in blender until
smooth.
4. Combine tomatoes and shishitos with vinaigrette and let marinate 30 minutes.
5. Combine avocado with cream in blender until smooth.
6. Sear Scallops on high heat 2 minutes
7. To Plate – place avocado cream on each plate and top with scallops. Place tomatoes and Shishitos around. Garnish with jalapeno peppers, lime zest and furikake seasoning.
Serve Immediately.
