Fatted Calf Spanish Chorizo & Corn Relish
Heirloom Tomato Emulsion
Jonathan Cambra, Boat House, Tiverton, Rhode Island
Serves 4
| 2 c. |
roasted sweet corn ( roast ears in the husk at 350°F oven for 15 minutes, remove husk and shave off the cob) |
| 2 |
summer onions, minced |
| 2 |
cloves garlic, minced |
| ½ c. |
extra virgin olive oil |
| 4 oz. |
Fatted Calf Spanish Chorizo, diced |
| 2 T. |
garden herbs – parsley and chervil, finely chopped for finishing the relish |
| 1 |
lemon, juiced and zested |
| to taste |
kosher salt |
| to taste |
ground white pepper |
| 3 |
large heirloom tomatoes, peeled and roughly chopped |
| 1 c. |
sourdough bread, rough chopped |
| 1 c. |
white wine |
| 12 |
large sea scallops, abductor muscle removed |
| 2 T. |
canola oil |
Relish
Sauté half the onion and garlic in 2 tablespoons of olive oil until tender. Add the chorizo and cook for 2 minutes. Fold in the roasted corn kernels. Remove from the heat and stir in the fresh herbs. Add the lemon zest and juice and adjust the seasoning with salt and pepper.
Tomato Emulsion
Saute the remaining onion and garlic in 2 tablespoons olive oil over medium heats until translucent. Add the tomatoes, white wine, season with salt and pepper. Reduce by half, place in a blender jar with the bread and puree. Drizzle in the remaining olive oil to emulsify to a light sauce like consistency.
Scallops
In a non-stick sauté pan, heat 2 tablespoons canola oil over high heat. Season scallops on both sides with salt and pepper and place in pan. Only cook 4-6 scallops at a time to avoid overcrowding the pan. Once they are in the pan do not move them until they begin to caramelize, turn over and finish cooking, should be another 2 to 3 minutes. When all scallops are cooked you can warm them back up in a pre-heated 350°F degree over just for a minute.
Place a spoon full of the relish in the center of the dish, garnish with 3 scallops per plate, top with tomato emulsion.
|
