Pan-Seared U10 Scallops with...Pan-Seared U10 Scallops with Hibiscus-Ancho Reduction & Smoked Chorizo Emulsion

A sophisticated interplay of acid, smoke, and sea; featuring butter-basted jumbo scallops over a velvety chorizo cream, finished with a tart hibiscus-ancho glaze and toasted corn soil.

Ingredients

Cooking Instructions

1. 01

   For the Hibiscus-Ancho Reduction: In a small saucepan, combine hibiscus flowers, ancho chili pieces, and 150ml water. Simmer until reduced by half. Strain, discard solids, return liquid to heat, and whisk in agave syrup until a syrupy consistency is achieved. Set aside at room temperature.

2. 02

   For the Chorizo Emulsion: In a sauté pan over medium heat, render the chorizo until crispy. Add minced shallots and cook until translucent. Pour in the heavy cream and simmer gently for 10 minutes. Strain through a fine-mesh chinois into a clean pot. Just before serving, use an immersion blender to froth the warm liquid into a light foam.

3. 03

   Prepare the Scallops: Pat the scallops extremely dry using paper towels. Season only the top and bottom surfaces with a touch of fine salt.

4. 04

   The Sear: Heat a cast-iron skillet over high heat with grapeseed oil until it reaches the smoking point. Carefully place scallops in the pan. Sear undisturbed for 2 minutes until a deep golden-brown crust forms. Flip the scallops, add the cubed butter to the pan, and baste for 45 seconds.

5. 05

   Plating: Place a generous spoonful of the chorizo emulsion in the center of four warmed plates. Position two scallops atop the foam. Artfully drizzle the hibiscus-ancho reduction around the plate. Garnish with micro-cilantro and a sprinkle of Maldon sea salt.