Hokkaido Scallops With Yucca, Sweet Platano, Plantain, and Berbere Sofrito Cream Sauce

A stunning dish paying homage to the African diaspora by Chef Nelson German, owner/chef of MESKI

WRITER Chef Nelson German
PHOTOGRAPHER Melody Saradpon
VIDEOGRAPHERS Alejandro Hernandez & Paul Guintu

Hokkaido Scallops

Serves: 4

Ingredients:

Scallops

• 12 large Japanese (Hokkaido) scallops, dry-packed

• 1 tsp smoked sea salt

• 1/2 tsp freshly cracked black pepper

• 1/2 tsp ground coriander, lightly toasted

• 1 tbsp neutral oil (grapeseed, canola, or avocado)

• 1 tbsp butter

Roasted Vegetables

• 2 cups kabocha squash, peeled and cubed (substitute: butternut or acorn squash)

• 1 large sweet plantain, ripe (yellow with black spots), cut into 1/2 inch slices

• 1 cup yucca (cassava), peeled and cubed (substitute: potato if unavailable)

• 2 tbsp niter kibbeh (Ethiopian spiced butter) or melted butter + pinch of cinnamon, cardamom, cumin, and chili

• 2 cloves garlic, minced

• 1 sprig thyme

• Salt and pepper to taste

Berbere Sofrito Cream Sauce

• 2 tbsp olive oil

• 1/2 small onion, finely diced

• 1/2 bell pepper, finely diced (red or green)

• 2 cloves garlic, minced

• 1 small tomato, finely diced (or 1/2 cup, canned)

• 2 tbsp cilantro stems, chopped (save leaves for garnish)

• 1 tsp ground berbere spice mix (adjust to taste)

• 1/4 cup white rum (substitute: dry white wine or chicken stock)

• 1 cup coconut cream or heavy cream

• Salt and lime to finish

Garnishes

• 1/2 red onion, thinly sliced, pickled quickly in lime juice + pinch of salt and sugar

• Fried green plantain strips (or store-bought plantain chips)

• 2 tbsp toasted pumpkin seeds (pepitas), lightly crushed

• 1 tsp sesame seeds + 1/2 tsp nigella seeds (optional)

• 1 Dominican limón criollo or lime wedge

Directions:

1. Preheat oven to 400°F (200°C). Toss squash, plantain, and yucca with melted niter kibbeh, garlic, thyme, salt, and pepper. Spread evenly on a parchment-lined sheet pan and roast for 20–25 minutes, turning halfway, until golden brown and caramelized.

2. Heat olive oil in a saucepan over medium heat. Add onion, bell pepper, and garlic; sauté until softened (5 minutes). Stir in tomato and cilantro stems, cook until mixture thickens slightly. Add berbere spice; cook 30 seconds to bloom flavors. Deglaze with white rum and let alcohol cook off (about 1 minute). Stir in coconut cream and simmer gently for 5 minutes until slightly thickened. Season with salt and a squeeze of lime. Keep warm.

3. Pat scallops very dry with paper towels (moisture prevents a crust). Season both sides with smoked salt, pepper, and coriander. Heat a skillet over medium-high with neutral oil. Place scallops in pan, spaced apart; sear 1½–2 minutes per side until golden crust forms. In last 30 seconds, add butter and spoon over scallops for richness. Remove immediately.

4. Spoon a base of berbere sofrito cream on each plate. Arrange roasted squash, plantain, and yucca around. Nestle 3 scallops per plate in the center. Garnish with pickled red onion ribbons, plantain crisps, and sprinkle of pumpkin/sesame/nigella seeds. Finish with fresh cilantro leaves and a squeeze of lime.

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