Spicy Vietnamese Gazapacho with Seared Diver Scallops, Diced Pineapple, Cherry Tomatoes and Dill

Spicy Vietnamese Gazapacho with Seared Diver Scallops, Diced Pineapple, Cherry Tomatoes and Dill - Recipe Finder

Spicy Vietnamese Gazapacho with Seared Diver Scallops, Diced Pineapple, Cherry Tomatoes and Dill

Info

Course:
Appetizer
Total Time:
Under 1 Hour
Skill Level:
Moderate
Cost:
Moderate

Top Chef Masters, Season 1, Episode 9, Elimination Challenge Winner

Ingredients

4 quarts fresh Roma tomato juice (blend Roma tomatoes and strain)
3 Thai bird chilies
2 cans of tamarind concentrate
1 cup of sugar
1 cup of rice wine vinegar
1/2 cup yuzu
1/2 cup fish sauce
Salt and pepper for taste
1 small pineapple, diced- for garnish
5 scallops- for garnish
1 small red onion, diced- for garnish
1 cup dill- for garnish
2 cups cherry tomatoes, halfed- for garnish

Directions

Add Thai bird chilies with Roma tomatoes and blend in a blender, strain and reserve.

Add tamarind concentrate, sugar, rice wine vinegar, yuzu and fish sauce and whisk until everything is incorporated.

Season with salt and pepper to taste.

Make sure the tomato broth is nice and chilled before serving; it should be sweet and sour with undertones of salty and sweet.

Pour broth in serving bowls.

For garnish: Sauté 5 scallops to medium rare, cool. Then dice scallops and reserve.

Mix equal parts of pineapple, red onion, scallop, dill and a little olive oil season with salt and pepper and spoon garnish into the bowl. Top dish with pineapple, scallops, onion, dill, and tomatoes.