Ingredients:
Jicama Vinaigrette
Jicama
Mustard seeds
Olive Oil
Mango Vinegar

Tomato Sauce:
Tomatoes (diced)
Shallots
Oil
Garlic
Olive Oil
Chicken Stock or Water

Scallops:
Scallops (Scored to look like flowers)
Olive Oil
Salt (pinched on Scallops)
Fresh Basil, Bayleaf, or Thyme
Crushed Red Pepper

Pasta:
Penne
Olive Oil
Cheese
Salt

Heart of Palms:
Heart of Palm
Butter
Salt
Pepper
Fresh Herbs – Chives

Method:
Add Jicama, mustard seeds, olive oil, and mango vinegar into a bowl and mix together. Then put your Jicama off to the side. Mix the heart of palm, diced tomato, and shallots together. Add them to the pan of hot oil, garlic and olive oil. Mix in your chicken stock or water. Take your Scallops and sauté them with olive oil, crushed red pepper salt, and either fresh basil, bay leafs, or thyme. Add butter to your tomato sauce with salt, pepper, and chives and sauté it all together. Next cook your Penne in boiling water and add olive oil when cooked. Then dust with cheese and salt.

Plating:
Pour your pasta into a bowl with the tomato sauce mixed in. The on a separate plate, put down the Hearts of Palm first, next place your scallops on top of the mixture and pour the Jicama Vinaigrette on top. Drizzle over the scallops and Hearts of Palm and decorate the out side of the plate with the leftovers as well.