Recipe

Seared Scallops with apples, chorizo, pea greens and Parmigiano vinaigrette:


I made this dish for some lunch guests last week. I wanted to create a fairly light lunch made with ingredients currently available at the Union Square Farmer’s market.

As long as you don’t expect the scallops to be the star of the dish, it works very well. The apples add crunch and a little acidity, while the chorizo adds a smoky quality. The pea greens impart an earthy quality and the parmigiano vinaigrette adds a little bit of richness. The fun part of eating it is trying different proportions with each bite and seeing how the flavors change on the tongue.

Its also fun to make because it requires relatively little prep work

Serves 3

12 scallops
1-2 Jonagold apples (to learn more about apples, click here)
2-4 oz pea greens
2 chorizo sausages
2-3 tbsp olive oil
2-3 tablespoons finely chopped chives
1 lemon
2 tablespoons white wine vinegar
5 tablespoons heavy cream
¼ cup finely grated parmigiano reggiano

For vinaigrette:

In a measuring cup, combine vinegar, heavy cream and parmigiano. Stir until cheese dissolves. When finished, add squezze of lemon juice and chives (you may do this right before serving if you wish) and set aside.

For chorizo:

Add 1 tbsp olive oil to a skillet. Remove sausage from casing and cook over medium heat, breaking up with a wooden spoon as you go. When finished set aside in 200 degree oven.

For apples:

Core apples and slice into thin sections. Keep in acidulated water (water with lemon juice or vinegar) until ready to use. This is necessary so that the apples don’t turn brown.

For scallops

Sprinkle scallops lightly with sea salt. In a skillet head remaining oil until hot and nearly smoking. The hotter the oil, the better a sear you will get on your scallops without drying it out.

Place scallops in skillet and cook for 2-3 minutes. Using a spatula, flip scallops and cook for about one more minute.

Place scallops on paper towel and place chorizo on a different paper towel to remove excess oil.

To plate: place two apples in center of plate with 4 scallops on top. Sprinkle chorizo crumble around scallops and place pea greens on top, swirl with vinaigrette.


I thought I'd post one link today and it's about Wylie Dufresne (awesome chef, and seems like a very nice guy from the two minutes I spent meeting him) and his love of eggs. The hollandaise comment goes a little over the top though...