Sergio Coimbra
Fresh Heart of Palm with Scallops, adapted from D.O.M.: Rediscovering Brazilian Ingredients by Alex Atala.
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Fresh Heart of Palm with Scallops

Alex Atala, D.O.M.: Rediscovering Brazilian Ingredients - December 27th, 2013

This recipe has been adapted from D.O.M.: Rediscovering Brazilian Ingredients by Alex Atala―a book featured in Word-to-Table Cooking, Food Arts' yearly roundup of chef-authored cookbooks.

Serves 4

Herb oil:

  • 15g parsley
  • 5g sage
  • 5g thyme
  • 5g oregano
  • 5g rosemary
  • 250ml extra-virgin olive oil

Chop herbs; mix with oil in a bowl; reserve.

Basil oil:

  • 1 3/4 oz. (50g) basil
  • 2 fl. oz. (50ml) canola oil

Bring pan of water to a boil; remove from heat; place basil leaves in it; steep 5 seconds; remove leaves and shock them in ice water; strain leaves and fold them in clean dish towel, lightly twisting to remove excess water; puree leaves and oil in blender, about 1 minute; place mixture in small pan; simmer 10 minutes (do not let temperature rise above 150˚F/65˚C); remove from heat; cool; strain through fine chinois; reserve.

Coral sauce:

  • 2 fl. oz. (50ml) lime juice
  • 1 fl. oz. (25ml) soy sauce
  • corals from 8 scallops, brown parts removed

Puree lime juice, soy sauce, and corals in blender; strain through chinois; reserve in refrigerator.


  • 120g squid, cleaned, cut into fine rings, and blanched 2 minutes
  • 20g hijiki seaweed, rehydrated in cold water 2 minutes
  • chives, chopped
  • parsley, chopped
  • salt and black pepper, freshly ground
  • 200g pupunha (heart of palm), cut into 2mm slices and punched into 4cm disks with round metal ring
  • 8 scallops, sliced in half
  • 10g horseradish, grated
  • sea salt
  • chervil
  1. Mix together squid and seaweed; season with 10ml herb oil, chives, parsley, salt, and pepper.

  2. Place 1 heart of palm disk on a plate; place half a scallop on top, followed by small spoonful of horseradish on scallop; repeat process, ending with heart of palm; garnish with squid on top; sprinkle with sea salt.

  3. On a slate, make a trace of coral sauce, with dash of basil oil on top; place heart of palm composition at other end of slate; finish with chervil.

D.O.M. Rediscovering Brazilian Ingredients by Alex Atala, Phaidon, September 2013, $49.95,