Seared Scallops with Mezcal-Infused...Seared Scallops with Mezcal-Infused Corn Purée and Chorizo Dust

Pan-seared U10 scallops served over a silky, sweet corn purée infused with smoky mezcal, finished with a crispy artisanal chorizo dust and micro-cilantro.

Ingredients

Cooking Instructions

1. 01

   Render the chorizo: Cook the finely diced chorizo in a small skillet over medium-low heat until completely crispy. Drain on paper towels, let cool entirely, then pulse in a spice grinder to create a fine 'chorizo dust' and set aside.

2. 02

   Sauté aromatics: Melt 2 tablespoons of butter in a saucepan over medium heat. Add the minced shallot and garlic, cooking for 2 minutes until translucent. Add the corn kernels and sauté for an additional 5 minutes until tender.

3. 03

   Deglaze and simmer: Deglaze the pan with the mezcal, letting it bubble and reduce by half (about 1 minute). Pour in the heavy cream, bring to a gentle simmer, and cook for 5 minutes until the cream thickens slightly.

4. 04

   Blend and strain the purée: Transfer the hot corn mixture to a high-powered blender. Blend on high speed until completely smooth. Stir in the lime juice and season with salt and pepper. Pass the purée through a fine-mesh chinois for a velvety texture, and keep warm.

5. 05

   Prep the scallops: Thoroughly pat the scallops dry with paper towels. Remove the tough side muscle if attached. Season both sides generously with kosher salt and black pepper.

6. 06

   Sear the scallops: Heat the olive oil in a heavy cast-iron skillet over high heat until smoking. Sear the scallops undisturbed for 2 minutes to achieve a deep golden-brown crust. Flip, add the remaining 2 tablespoons of butter to the pan, baste the scallops for 1 minute, and transfer to a plate immediately.

7. 07

   Assemble: Spoon a generous pool of the warm mezcal-corn purée onto each plate. Arrange three scallops on top, sprinkle with the savory chorizo dust, and garnish elegantly with micro-cilantro.