Sweet seared scallops on a bed of fresh creamed corn with butter and jalapenos, topped with a chorizo/sherry vinaigrette and wilted mustard greens. YUM ... a surprising and fantastic combination of flavors in one savory mouthful - acidity, sweetness, spice, richness! You will need two skillets when preparing this recipe. Serves 2.
1 jalapeno pepper, seeds removed, cut into 1/8-inch dice
4 ears corn, husk and silk removed
2 T. butter
2 oz. chorizo sausage, diced
3 T. grapeseed oil
6 sea scallops, patted dry (remove adductor muscle)
lemon juice (from 1/4 of a lemon)
mustard greens (6-7 leaves), washed, dried and torn into pieces
salt (to taste)
freshly ground black pepper
1-1/2 T. sherry vinegar
1/4 tsp. smoked paprika
sprigs of dill and chive batons for garnish
Cut jalapenos in half, remove seeds and ribs and cut into 1/8-inch dice.
Grate corn with a box grater and put in a large non-stick saute pan over medium heat. Cook for 5 minutes, stirring with a rubber spatula occasionally so it doesn't burn. Turn heat to low and cook slowly until a cream-like consistency is achieved. Season with salt and pepper. When the mixture is no longer runny, it's done.
While the corn is cooking, season both sides of the scallops with salt and pepper. Put another saute pan on the stove over medium-high heat. Add 2 T. oil and when it is hot and begins to shimmer, add the scallops and cook about 2-1/2 minutes per side to get a nice sear. During the last minute of cooking, add 1 T. of butter to the pan and when melted baste the scallops with a spoon continually until done. Transfer scallops to a warm plate, cool for 1 minute and squeeze lemon juice over.
Add jalapenos to the cooked corn with 1 T. butter, and stir to combine. Cook for about 2 minutes, then set aside and keep warm.
Drain the oil from the pan used for the scallops. Put the pan back on medium heat and add 1 T. fresh oil. When hot add the chorizo and cook to render the fat for about 4 minutes until lightly brown. Turn down heat to low. Stir in the vinegar and paprika. Turn off heat. Add torn mustard greens and season lightly with salt and fresh ground pepper. Stir and wilt the greens in the warm pan for a few minutes until softened.
To serve, divide the corn mixture onto two shallow bowls (or plates) and top with three scallops each, then top with wilted greens and spoon the chorizo sauce over. Garnish with sprigs of fresh dill and chives.
– Chef Michael Mina on "Simply Ming"