Pan-Seared Dayboat Scallops with...Pan-Seared Dayboat Scallops with Smoked Corn Esquites Purée and Chorizo Oil

An elegant, modern Mexican masterpiece featuring perfectly caramelized sea scallops atop a silky, wood-smoked sweet corn purée, finished with a vibrant, spicy chorizo oil, shaved Cotija cheese, and micro-cilantro.

Ingredients

Cooking Instructions

1. 01

   To make the chorizo oil, heat 1/4 cup of grapeseed oil in a small saucepan over medium heat. Add the chorizo, breaking it up with a spoon. Cook for 8-10 minutes until the fat is fully rendered and the oil turns a deep red. Strain through a fine-mesh sieve lined with cheesecloth into a clean bowl, discarding the solids. Set the oil aside to cool.

2. 02

   For the esquites purée, heat 2 tablespoons of butter in a medium saucepan over medium-high heat. Add the corn kernels and char them slightly, stirring occasionally, for about 5 minutes. Add the minced shallot and garlic, cooking for an additional 2 minutes until fragrant.

3. 03

   Reduce the heat to medium-low, stir in the heavy cream and smoked paprika, and simmer gently for 5 minutes until the corn is tender. Transfer the mixture to a high-powered blender and process on high speed until completely smooth. Season with salt and fresh lime juice. Pass the purée through a fine-mesh chinois for an ultra-silky texture. Keep warm.

4. 04

   Thoroughly pat the scallops dry with paper towels. Season both sides generously with fine sea salt. Heat the remaining 1/4 cup of grapeseed oil in a large cast-iron skillet over high heat until just smoking.

5. 05

   Carefully place the scallops in the hot skillet, working in batches if necessary to avoid crowding. Sear undisturbed for 2 minutes to develop a deep, golden-brown crust. Flip the scallops, immediately add the remaining 2 tablespoons of butter to the pan, and baste the scallops with the foaming butter for 1 minute. Transfer to a warm plate lined with paper towels to rest for 1 minute.

6. 06

   To assemble, spoon a generous pool of warm corn purée onto the center of four warmed shallow bowls. Arrange three seared scallops on top of the purée. Drizzle the vibrant chorizo oil artfully around the plate. Garnish with a dusting of grated Cotija cheese, micro-cilantro, and a sprinkle of flaky Maldon sea salt.