Chayote Trilogy with Seared Scallops and Citrus-Pepita Gremolata

Ingredients

• •4 large chayote squash (peeled and pitted)
• •2 medium parsnips (peeled and roughly chopped)
• •12 large dry-packed diver scallops (adductor muscle removed)
• •1 tablespoon fresh ginger (peeled and finely grated)
• •1/2 cup raw pepitas (pumpkin seeds)
• •1/2 cup fresh cilantro (stems removed and finely chopped)
• •2 limes (zested and juiced)
• •2 tablespoons wildflower honey
• •3 tablespoons unsalted butter (divided)
• •2 tablespoons extra virgin olive oil
• •1/2 cup organic vegetable stock
• •2 cloves garlic (finely minced)
• •Sea salt and freshly cracked black pepper to taste

Instructions

1. 1Prepare the Gremolata: In a dry skillet over medium heat, toast the pepitas until they begin to pop and smell nutty. Let cool, then coarsely chop. Combine in a small bowl with the cilantro, lime zest, and one minced garlic clove. Set aside.
2. 2Prepare the Purée: Dice 1.5 of the chayotes into small cubes. In a medium saucepan, combine the diced chayote, chopped parsnips, and grated ginger with the vegetable stock. Simmer over medium-low heat until vegetables are completely tender, about 15 minutes. Drain any excess liquid, add 1 tablespoon of butter, and blend in a high-speed blender until silky smooth. Season with salt and keep warm.
3. 3Prepare the Slaw: Finely julienne 0.5 of a chayote into matchsticks. In a bowl, toss the julienned chayote with 1 tablespoon of lime juice, 1 tablespoon of olive oil, salt, and pepper. Cover and refrigerate to maintain crispness.
4. 4Prepare the Wedges: Cut the remaining 2 chayotes into 1-inch thick wedges. In a wide skillet, melt 1 tablespoon of butter with the honey. Add the chayote wedges in a single layer and sauté over medium heat for 8-10 minutes, turning occasionally, until they are tender and have a deep golden-brown glaze.
5. 5Sear the Scallops: Pat the scallops extremely dry with paper towels. Season both sides with salt and pepper. In a heavy cast-iron skillet, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over high heat until the butter begins to brown. Carefully place scallops in the pan and sear without moving for 2 minutes to develop a thick crust. Flip and sear for 1 additional minute. Remove from heat immediately.
6. 6Assembly: On four warmed plates, spread a generous circular base of the ginger-chayote purée. Arrange three honey-glazed wedges and a small nest of the chilled slaw. Place three seared scallops atop the purée and wedges. Generously garnish the entire dish with the citrus-pepita gremolata.