• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 4
    OK

    Angelo Sosa's Scallop and Banana Tartare with Jalapeño Vinaigrette

    “This is one of my favorite dishes. There’s something so simple about it (no cooking, for one thing) but still so complex. The naturally sweet scallops and ripe banana combined with the spicy notes from the jalapeño vinaigrette are just . . . yummy.”


     


    Ingredients
    1
    jalapeño chile (seeded and chopped)
    3
    tablespoons
    yuzu juice or lemon juice
    2
    tablespoons
    sugar
    3
    tablespoons
    Olive Oil
    1/2
    pound
    bay scallops
    1
    green Thai chile (minced)
    1
    tablespoon
    kosher salt
    1/4
    cup
    Olive Oil
    1
    ripe banana
    1
    tablespoon
    sugar
    *
    freshly ground black pepper
    *
    fresh dill sprigs
    Directions
    First make the Jalapeño Vinaigrette: Place the jalapeño, yuzu juice, sugar, and olive oil in a blender and blend until smooth; chill in the refrigerator until ready to use.
    Clean the bay scallops by removing the side muscle (abductor muscle) and rinsing them under cool water. Pat them dry with paper towels and cut them into 1/4-inch dice. Put the scallops in a medium bowl and toss them with the Thai chile, 2 teaspoons of the salt, and 2 tablespoons of the olive oil; mix well.
    Peel the banana and cut it into 1⁄4-inch dice. Put it in a small bowl and add the remaining teaspoon of salt, the remaining 2 tablespoons of olive oil, and the sugar. Mix gently to combine but try to retain the texture and shape of the banana.
    Put a spoonful of the banana mixture on each serving plate. Top with a generous spoonful of the scallops, a sprinkling of pepper, and a few dill sprigs. To serve, drizzle the vinaigrette around the bed of tartare.

    The base number of servings for this recipe is 4
    OK

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