Ghost Chili-Seared Scallops with...Ghost Chili-Seared Scallops with Chorizo Emulsion and Habanero Gastrique

Exquisite U-10 scallops dusted with a controlled ghost chili spice, served over a rich smoked chorizo foam and balanced by a sharp, vibrant habanero fluid gel.

Ingredients

Cooking Instructions

1. 01

   Prepare the Habanero Gastrique: Combine rice vinegar, sugar, and minced habaneros in a small saucepan. Bring to a simmer until sugar dissolves. Whisk in agar-agar and boil for 1 minute. Remove from heat and let cool until set into a firm jelly.

2. 02

   Once the habanero jelly is set, transfer it to a high-speed blender and process until it reaches a smooth, fluid gel consistency. Pass through a fine-mesh sieve and transfer to a squeeze bottle.

3. 03

   Make the Chorizo Emulsion: In a sauté pan over medium heat, render the chorizo and shallots until the fat is bright red and aromatic. Add the heavy cream and simmer for 10 minutes. Strain through a chinois, discarding the solids, and keep the liquid warm.

4. 04

   Prepare the Scallops: Pat the scallops extremely dry with paper towels. Season with sea salt and a very light dusting of ghost chili powder on one side only.

5. 05

   Sear the Scallops: Heat a cast-iron skillet over high heat with a touch of neutral oil. Place scallops seasoned-side down. Sear for 2 minutes without moving until a golden-brown crust forms. Flip, add the butter, and baste for 30 seconds. Remove immediately.

6. 06

   Final Assembly: Use an immersion blender to froth the warm chorizo cream until a light foam forms. Place three scallops on each plate, dot with the habanero fluid gel, spoon the chorizo emulsion around the base, and garnish with micro-cilantro.