Arbol-Infused Scallops with Yuzu-Habanero...Arbol-Infused Scallops with Yuzu-Habanero Beurre Blanc

Pan-seared Hokkaido scallops finished with a fiery arbol chili oil, served over a silky, citrus-forward habanero emulsion and topped with crispy chorizo soil.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine grapeseed oil and crushed arbol chilies over very low heat. Steep for 10 minutes to extract the spice, then strain and set the oil aside.

2. 02

   Sauté the diced chorizo in a dry pan over medium heat until completely rendered and crispy. Drain on paper towels, then pulse in a spice grinder or mince further to create a fine 'chorizo dust'.

3. 03

   For the beurre blanc, combine the minced shallot, habanero, white wine, and yuzu juice in a small saucepan. Bring to a simmer and reduce until only about 2 tablespoons of liquid remain.

4. 04

   Reduce heat to low. Whisk in the cold butter one cube at a time, moving the pan on and off the heat to ensure the emulsion doesn't break. Strain through a fine-mesh sieve and keep in a warm spot.

5. 05

   Pat the scallops extremely dry with paper towels and season with sea salt. Heat the arbol-infused oil in a heavy stainless steel skillet over high heat until just smoking.

6. 06

   Sear the scallops for 2 minutes on the first side without moving them to develop a deep golden-brown crust. Flip and sear for 30-45 seconds on the other side.

7. 07

   To plate, spoon a pool of the yuzu-habanero beurre blanc onto the center of each plate. Arrange three scallops on top, sprinkle with chorizo dust, and garnish with micro-cilantro.