Cumin, Fenugreek Crusted Sea Scallop in Avocado, Leek Creamy Soup

/
IMG_5310.JPG

INGREDIENTS

4 SERVINGS
Soup
1 European cucumber, seeded and coarsely chopped
2 Hass avocados—pitted, peeled and quartered
2 tbsp Greek yogurt
1/2 cup soy milk
1 large leek
1 tbsp Worcester
1 teaspoon agave syrup
1 tablespoons fresh lime
3 garlic cloves, thinly sliced
2 tsp minced fresh ginger
1 shallot, thinly sliced
2 celery stalks
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon crushed red pepper
1/2 teaspoon cumin seeds
1/2 cup chicken stock
4 Cilantro stems chopped
6 mint leaves, chopped

Scallops
8 u10 sea scallops
Yuzu olive oil
2 tsps fenugreek powder
2 tsps Cumin seeds
2 tsps sea salt
1 tbsp unsalted butter
2 leeks cut into 3” logs

PREPARATION

Step 1    
In a blender, combine the cucumber, avocados, celery, soy milk, yogurt, vinegar, agave, lime juice and a pinch of sea salt.

Step 2
In a large saucepan, heat 2 tablespoons of the olive oil. Add the shallots, garlic, ginger, and leek and cook over moderate heat, until the vegetables are softened, about 5 minutes. Add the peppercorns, coriander seeds, crushed red pepper and cumin seeds, add the stock and cook for 1 minute. Cool and add to blender with avocado mixture.

Step 3
Blend until smooth. Strain the soup through a fine sieve and refrigerate till ready to serve.

Step 4 Leeks for plating 
Place in dry cast iron skillet on high heat char both sides of leek with lid on. When charred strip is present on 2 sides of each log. Remove from skillet and slice in 1/2” medallions for plating under scallop slices.

Step 5 Scallops
In a mortar and pestle mash the spices and dust 1 side of the scallops
In a medium skillet, heat the yuzu olive oil until shimmering. and cook dusted side over high heat for 1 to 2 minutes. Turn the scallops, and simmer just until the scallops are cooked through, about 2 minutes. Swirl in the butter. And bast over the scallops.

Step 6 plating  
Place the charred leeks in the center of the soup bowls, spoon the cucumber soup all around lay the sliced scallops on top of the leek, drizzle with extra virgin olive oil on top. Sprinkle with mint and shishito peppers and serve right away.