Scallop Rosettes with Avocado and Creamed Tandoori Chayote
For this delicious recipe, chef Daniel Boulud quickly cooks scallop slices, then serves them with a rich, tangy avocado-tomatillo sauce and Indian-spiced hearts of palm (we substitute chayote, which is easier to find).Slideshow:Daniel Boulud Recipes
July 2013
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Credit: © Con Poulos
Recipe Summary test
Ingredients
Directions
Notes
Tandoori seasoning is available atpenzeys.com
Suggested Pairing
Minerally, fresh strawberry-scented rosé.