SCALLOP STACKS WITH FALAFEL AND LIME AOLI

Scallop Stacks with Falafel and Lime Aoli recipe…

SCALLOP STACKS WITH FALAFEL AND LIME AOLI

This recipe is for ten jumbo scallops

Ingredients-

10 jumbo sea scallops

1 zucchini  (sliced in 1/4″ pieces)

2 roma tomatoes  (sliced in 1/4″ pieces)

1 red bell pepper

Falafel balls (already prepared, or follow box recipe)

1 tspn fresh tarragon

1/2 cup mayonnaise

2 key limes

salt and pepper

wooden skewers (short cocktail skewers)

Heat a pan with olive oil over high heat and sear scallops till nicely browned, 3-5 minutes. Set aside and allow to cool. Once cooled, slice in 1/4′ slices, slicing in half lengthwise.

Toss zucchini and tomatoes together with tarragon, 1 tspn olive oil, and a pinch of salt and pepper.

If you make your own falafels, make them flat like a small disk which you will slice in half when done. If pre made, slice the falafel into disks, about 1/4″ wide.

When ready to serve, start with tomato on bottom of the skewer- meaning it will be the firs thing that goes on the skewer, which should be a little wider at the bottom to keep food from sliding off. Then impale falafel, then half a scallop, then zucchini, then another scallop on top- the half that is browned from the pan should be facing up.

Thin 1/2 cup of mayonnaise with lime juice and add salt and pepper. The amount of lime juice you use will be determined by the consistency- you should be able to drizzle on top of the scallop stacks.

Keep chilled until serving.