 |
|
|
For the Cocoa Nib Crumble:
Combine the sugar, corn syrup, water, and butter in a pot. Bring to a boil and cook over a medium heat for 12 to 15 minutes, until the mixture turns a light caramel color. Remove from the heat. Mix the cocoa nibs and baking soda in a separate bowl. Add the cocoa nib mixture to the caramel. Return to the heat and cook until the mixture reaches a rich amber color. Pour onto a silicone baking mat-lined baking sheet and spread as thinly as possible. Top with another silicone baking mat, and with a rolling pin, roll to an even thinness. Cool at room temperature. Break into even pieces and place into a food processor. Add a small amount of tapioca starch and pulse until coarse sand consistency is reached. Add more tapioca starch, as needed, to reach proper consistency. Reserve the crumble in an airtight container.
For the Coconut Cream:
In a bowl, combine the cream and coconut milk and whip to soft peaks.
For the Jicama-Mint Salad:
Whisk together the lime juice and olive oil until well combined. Season with salt. Combine the toasted coconut, mint, and jicama with ¼ cup of the lime vinaigrette.
For the Sea Scallop:
In a large sauté pan over high heat, add the canola oil. Season scallops on all sides with sea salt. Allow the oil to smoke, and sear each scallop on each side for 2 to 3 minutes, creating a dark brown crust on the top and bottom of each scallop. Remove scallops from the pan and rest for 5 minutes before slicing.
To Assemble and Serve:
Slice the Sea Scallops into 3 even pieces from top to bottom to form square-shaped slices. Plate the scallop slices in a straight line leaving 1-inch gaps in between each piece. Spoon small dollops of the Coconut Cream in between each scallop and put the Jicama-Mint Salad directly on top of the Coconut Cream. Sprinkle the Cocoa Nib Crumble in a straight line over the scallops. Season the scallops with Maldon sea salt and garnish each slice with a small leaf of micro chocolate mint.
