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

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.


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

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