Grilled Scallops with Cassava Root Chips and Cilantro-Lime Butter

Instructions

1. 1

   Prepare the cassava chips by tossing the cut cassava root with 3 tablespoons of olive oil, salt, and paprika. Spread on a baking sheet and roast at 400°F for 20-25 minutes, stirring halfway through, until golden and crispy.

   Tip: Soak cassava chips in cold water for 10 minutes before drying to remove excess starch and achieve maximum crispiness.

2. 2

   While the cassava roasts, make the cilantro-lime butter by combining softened butter, chopped cilantro, lime zest, lime juice, minced garlic, and sliced chili pepper in a small bowl. Mix thoroughly and set aside.

   Tip: Prepare the butter mixture ahead of time and refrigerate until the scallops are nearly ready to serve.

3. 3

   Pat the scallops completely dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Moisture is the enemy of a good sear; extra drying time ensures a beautiful golden crust.

4. 4

   Heat a grill pan or cast iron skillet over medium-high heat and add the remaining 3 tablespoons of olive oil.

   Tip: The pan should be very hot before adding the scallops for a proper crust to form.

5. 5

   Once the oil is shimmering, carefully place the scallops in the pan in a single layer. Grill for 2-3 minutes on the first side without moving them, until a golden crust forms.

   Tip: Resist the urge to flip or move the scallops; patience results in the best caramelization.

6. 6

   Flip the scallops and cook for another 2-3 minutes on the second side until opaque and just cooked through.

   Tip: Scallops cook quickly and can become rubbery if overcooked, so watch them carefully.

7. 7

   Arrange the cassava chips on serving plates and top with the grilled scallops. Generously dollop the cilantro-lime butter over the scallops and allow it to melt over the warm shellfish.

   Tip: The heat from the scallops will melt the butter and create a delicious sauce that pools on the plate.

8. 8

   Garnish with additional fresh cilantro and lime wedges, then serve immediately while the cassava is still crispy and the scallops are warm.