This recipe is from Cartagena, Colombia and was taught in one of Olivelle’s cooking classes by Chef Claudia Krevat, a native of Columbia. Visit Claudia’s website to see other Caribbean recipes, find her amazing Cilantro Salsa, or hire her for a private dinner party.
For the scallops:
2 Tbsp Avocado Oil
1 ½ lbs. Sea Scallops
Sea Salt & Pepper, to taste
Chopped tarragon for garnish
For the Potatoes:
4 large Russet Potatoes, scrubbed and quartered lengthwise
3 Tbsp Avocado Oil
1 Red Onion, finely chopped
3 large Ripe Tomatoes, seeded and diced
Salt & pepper, to taste
1/3 cup Heavy Cream
1 tsp. NoMu Spanish Rub
6 ounces Pepper Jack Cheese, grated
Two handfuls of thinly sliced romaine lettuce
Avocado Oil, to finish
1. Cook the potatoes: In a large pot with boiling salted water cook the potatoes until tender, about 30 minutes.
2. Make the sauce: In a large sauce pan, over medium-high heat, add the avocado oil. Once warm, add the onion and cook until caramelized, about 8 minutes. Add the tomatoes and season with salt and pepper. Cook until the tomatoes begin to break down, about 7 minutes. Add the cream and bring to a simmer. Sprinkle in the cheese and allow it to melt as it cooks for another 3 minutes. Pour half of the sauce into a small pot and keep warm.
3. Sear the scallops: In a large non-stick skillet, over medium high heat, add the avocado oil. Season scallops with salt and pepper. When the oil is quiet hot, sear the scallop for 1 ½ minute on the first side. Flip and sear the other side for another minute until golden at the bottom. Transfer the scallops to a wire rack over a pan so the oil drips over the pan.
4. Prepare the lettuce: In a bowl, toss the romaine with the remaining sauce until the lettuce is warm. Arrange on a large platter.
5. Plate the dish: Place the potato wedges on the top of the lettuce. Drizzle them with avocado oil and season with salt and pepper. Spoon the remaining sauce over the potatoes and garnish with fresh herbs. Place the scallops over the top and serve.