Appetizer

Crispy Yuca Cake with Charred Scallop, Calamansi Foam & Microgreens

Name: Crispy Yuca Cake with Charred Scallop, Calamansi Foam & Microgreens
Prep time: 22 min
Cook time: 24 min
Total time: 46 min
Yield: 2 servings
Ingredients: 1 lb fresh yuca (cassava root), peeled and grated; ¼ cup unsweetened coconut milk; 1 tbsp grated lime zest; 1 tbsp fresh cilantro, finely chopped; 1 tsp sea salt; ¼ tsp white pepper; 2 tbsp panko breadcrumbs; 2 tbsp neutral oil (for frying); 4 large diver scallops (1.5 oz each); salt and cracked pepper; 1 tbsp unsalted butter; 3 tbsp calamansi juice (or 2 tbsp lime + 1 tbsp yuzu juice); 2 tbsp cold chicken or vegetable stock; 2 egg whites, room temperature; ¼ tsp kosher salt; pinch of xanthan gum (optional, for stability); chili oil (store-bought or homemade); microgreens (pea shoots or arugula); toasted panko (for garnish)

A golden, crispy-edged yuca and coconut cake, barely larger than a coin, crowned with a seared diver scallop, topped with an ethereal calamansi (or lime-yuzu) foam, and finished with peppery microgreens, a whisper of chili oil, and toasted breadcrumbs. A stunning bite that plays sweet, savory, briny, and bright.

912calper serving 19gprotein 101gcarbs 49gfat 22min prep 24min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this