Pan-Seared Chicharrons and Cornmeal-Crusted Day Boat Scallops with Elote Hollandaise

Fresh scallops, pan-seared and served with a charred corn hollandaise, cactus salad, and chili lime spice.

Made with:

What You'll Need

	*Elote Hollandaise*
¼ cup	Corn, fresh, char-grilled, shucked
2 ½ cups	Custom Culinary® Gold Label Hollandaise Sauce
1 Tbsp.	Cilantro, fresh, chopped
1 ea.	Lime, fresh, juiced
Sprinkle	Tajin®, for garnish
2 tsp.	Cojita cheese, crumbled

	*Nopales Salad*
1 cup	Nopales (cactus), fresh or jarred, julienned
1 tsp.	Custom Culinary® True Foundations™ Vegetable Liquid Stock Concentrate
¼ cup	Jicama, julienned
¼ cup	Tomatoes, diced
2 tsp.	Spanish extra virgin olive oil
2 Tbsp.	Chopped fresh cilantro
2 Tbsp.	Queso Fresco
1 ea.	Lime, fresh, juiced
To taste	Salt & pepper
¼ tsp.	Oregano, fresh

	Scallops
	Chicharrons, course ground
	Corn meal, course ground
12 ea.	Scallops, day boat, fresh, dry pack, U-10
	Mayonnaise
	Olive oil

PREPARATION

Prepare hollandaise from hot pouch by mixing in corn, cilantro, cheese, and lime juice. Keep warm.
In advance, prepare the Nopales salad by mixing all ingredients.
Heat small amount of olive oil in a non-stick pan.
Brush mayonnaise on one side of each scallop and press into corn meal and chicharron mixture.
Pan-fry on the breaded side until golden brown.
Turn scallops over to sear until brown, remove from pan.
On a rectangle plate, place a small amount of the nopales salad in the middle.
Spoon 2 oz. of the hollandaise on either side.
Lay the cooked scallops on top of sauce.
Garnish with microgreens and a dusting of Tajin^®.