Scallops 'En Fuego' with...Scallops 'En Fuego' with Calabrian Chili Agrodolce and Chorizo Soil

Pan-seared U10 diver scallops glazed in a fiery Italian agrodolce, set against a silky parsnip purée and finished with a crunchy, spicy chorizo crumble.

Ingredients

Cooking Instructions

1. 01

   Prepare the Chorizo Soil: In a cold pan, add the minced chorizo. Render over medium heat until dark red and very crispy. Drain on paper towels, let cool, and pulse in a spice grinder or blender until it reaches a coarse sand texture.

2. 02

   Make the Parsnip Purée: Boil parsnips in salted water until tender (approx. 12 mins). Drain and immediately blend with heavy cream and 20g of butter until glass-smooth. Pass through a fine-mesh chinois and season with salt. Keep warm.

3. 03

   Create the Spicy Agrodolce: In a small saucepan, combine the Calabrian chili paste, honey, and sherry vinegar. Reduce over low heat until it coats the back of a spoon. Set aside.

4. 04

   Sear the Scallops: Pat scallops extremely dry with paper towels. Season only the top with salt. Heat grapeseed oil in a stainless steel pan until wisps of smoke appear. Place scallops seasoned-side down. Sear undisturbed for 2 minutes until a deep golden crust forms.

5. 05

   Finish Scallops: Flip scallops, add remaining butter to the pan. Baste for 45 seconds. Remove from pan and immediately brush the seared crust with the Spicy Agrodolce.

6. 06

   Plating: Spoon a vibrant circle of parsnip purée onto the center of two warmed plates. Place two scallops atop the purée. Sprinkle the Chorizo Soil around the base. Garnish with bird's eye chili slices and micro-cilantro.