Pan-Seared Scallops with Saffron-Corn...Pan-Seared Scallops with Saffron-Corn Velouté and Chorizo-Infused Oil

A Michelin-inspired coastal Mexican masterpiece featuring succulent U-10 scallops over a silk-smooth saffron corn purée, finished with a smoky, vibrant artisan chorizo oil.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan over low heat, combine the chorizo and grapeseed oil. Gently simmer for 15 minutes to extract the fats and pigments. Strain through a fine-mesh sieve lined with cheesecloth and set the red oil aside.

2. 02

   In a medium sauté pan, melt 15g of butter over medium heat. Add the minced shallot and cook until translucent. Incorporate the corn kernels and sauté for 4 minutes until tender.

3. 03

   Add the heavy cream and saffron threads to the corn. Bring to a gentle simmer for 8 minutes. Transfer the mixture to a high-speed blender and process until completely liquefied.

4. 04

   Pass the corn purée through a chinois or fine-mesh sieve into a clean pot to achieve a velvet-like velouté. Whisk in the lime juice and season with sea salt to taste. Keep warm.

5. 05

   Season the dry scallops heavily with salt on one side. Heat a cast-iron skillet until smoking hot. Add a splash of oil and sear the scallops, salted side down, for 2 minutes without moving them to create a deep golden crust.

6. 06

   Add the remaining 15g of butter to the skillet, flip the scallops, and baste for 30 seconds. Remove from heat immediately.

7. 07

   To plate: Spoon a generous pool of the saffron-corn velouté onto the center of each plate. Arrange three scallops atop the sauce. Drizzle the vibrant chorizo oil in a broken circle around the velouté and garnish with micro-cilantro.