Scallop Rosettes with Avocado and Creamed Tandoori Chayote

• 2 medium tomatillos, husked
• 1 Hass avocado, coarsely chopped
• 2 tablespoons fresh lime juice
• 5 tablespoons extra-virgin olive oil, plus more for brushing
• 1 tablespoon chopped pickled cherry peppers, plus slices for garnish
• Salt
• Freshly ground white pepper
• 2 chayoteshalved lengthwise and pitted; 3 halves cut into 1/4-inch dice, 1 half shaved on a mandoline
• 1 teaspoon tandoori seasoning (see Note)
• 1/2 cup heavy cream
• 1/2 cup low-sodium chicken broth
• 2 tablespoons chopped parsley, plus parsley leaves for garnish
• 8 jumbo sea scallops, thinly sliced crosswise

1. Preheat the oven to 400.
2. In a blender, puree the tomatillos, avocado and lime juice.
3. With the machine on, add 3 tablespoons of the oil.
4. Transfer to a bowl; fold in the chopped peppers.
5. Season with salt and white pepper.
6. In a large skillet, heat the remaining 2 tablespoons of oil.
7. Add the diced chayote and tandoori seasoning and season with salt and white pepper.
8. Cook over moderate heat, stirring, for 2 minutes.
9. Add the cream and broth and simmer over low heat until the chayote is tender and coated in a thick sauce, about 5 minutes longer.
10. Stir in the chopped parsley.
11. Cut eight 6-inch squares of parchment and lightly brush them with oil, then place on a large baking sheet.
12. Arrange 1 sliced scallop in a rosette on each piece of parchment and season with salt and white pepper.
13. Bake for 5 minutes, just until the scallops are white.
14. Spoon the creamed chayote onto plates and top with a dollop of the tomatillo-avocado puree.
15. Slide the scallop rosettes over the puree.
16. Garnish with parsley leaves, cherry pepper slices and shaved chayote and serve.

avocado, lime juice, extravirgin olive oil, cherry peppers, salt, freshly ground white pepper, mandoline, tandoori seasoning, heavy cream, chicken broth, parsley, scallops

Taken from www.foodandwine.com/recipes/scallop-rosettes-avocado-and-creamed-tandoori-chayote (may not work)