- 4
- 60 mins
- 60 mins
Ingredients
- 3 small jalapeño peppers, seeds removed, cut into 1/8-inch dice
- 8 ears corn, husk and silk removed and discarded
- 4 tablespoons unsalted butter
- 3 ounces chorizo sausage, diced
- 4 tablespoons grapeseed oil
- 12 sea scallops, patted dry and adductor muscle removed (always use dry-packed scallops)
- kosher salt and freshly ground black pepper, to taste
- 1 bunch mustard greens, washed, dried and torn into pieces
- 1/2 teaspoon freshly ground black pepper
- 1 ounce sherry vinegar
- 1 teaspoon smoked paprika
- sprigs of dill and chive batons as garnish
Preparation
Step 1
1. Cut the ends off the jalapeños. Using a paring knife, cut them in half and remove the seeds and ribs. Cut them into 1/8-inch dice. Remember to wash hands thoroughly after handling the chiles. If you're sensitive to chiles, try wearing rubber gloves.
2. Hold a box grater over a plate and grate the kernels off all the cobs. Set aside pulp.
3. Set a large sauté pan over medium heat. Add the corn pulp and cook for 5 minutes, stirring occasionally with a rubber spatula to avoid burning. Turn down heat to cook low and slow. Looking to create a cream-like consistency. Season with salt and pepper. (Add water 2 tablespoons at a time, if necessary to keep the corn from sticking.) You can tell that the corn has thickened enough when a line drawn down the middle of the pan stays clean and the mixture doesn't run.
4. Meanwhile, season both sides of the scallops with salt and pepper. Set another large sauté pan over medium-high heat. When the oil begins to shimmer, add the scallops and cook, without moving, roughly 2.5 minutes per side, until they have a golden brown crust. During the last minute of the second side, add 2 tablespoons butter to the pan and, when melted, baste the scallops repeatedly. Transfer to a warm plate and hold. Squeeze lemon juice over.
5. Meanwhile, add jalapenos to the cooked corn pulp and 2 tablespoons butter. Stir to combine. Cook until jalapeno is translucent, about 2 minutes. Set aside and keep warm.
6. Drain all the oil from the pan used for scallops, add 2 tablespoons fresh oil and swirl to coat the bottom of the pan. Over medium heat, add the chorizo and render about 4 minutes, until lightly brown. Once complete, remove 1/2 of the chorizo pieces and save for another recipe.
7. Add vinegar and paprika to pan with chorizo and stir to mix completely. Turn off heat.
8. Add torn mustard greens to pan with chorizo mixture. Season with salt and pepper as needed. Wilt greens in warm pan for about 1-2 minutes until softened.
9. To serve, divide the creamed-corn onto four individual plates and top with three scallops each. Top with wilted greens and spoon chorizo sauce. Garnish with sprigs of dill and chive batons.