Arizona Kitchen Restaurant Jicama Scallop Napoleon

For Jicama Scallop Napoleon: Create thin, 3-inch-by-4-inch slices of jicama or, if the jicama is large enough, 4- to 5-inch discs.

Slice scallops into thinner discs and place one layer on a slice of jicama, top with a layer of thinly sliced tomatillo, some julienne of roasted bell pepper and repeat with another layer of jicama and so on, topping the second layer with a third slice of jicama. Coat the top and, if possible, the sides, with goat cheese fondant (See below).

For Goat Cheese Fondant: Heat heavy cream until it begins to simmer. Start whisking in the goat cheese over low heat, until it's smooth. Season with salt, sugar and Tabasco, while stirring constantly.

Remove from heat and allow to cool at room temperature for 5 to 8 minutes.