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–+ servings
caracol scallops1

Caracol Pan-Seared Scallops with Poblano Sauce

The talented Chef Hugo Ortega of Caracol in Houston shared this delicious recipe for scallops with a delightful poblano sauce.
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Servings 2

Ingredients
  

  • 2 oz Vegetable oil divided
  • 3 oz sliced crimini mushrooms
  • 8-12 scallops total
  • 2 oz quelites
  • 4 oz Poblano sauce see recipe
  • 5 Tbs Vegetable oil
  • Salt & pepper to taste

Garnish:

  • Radish
  • Purslane

Poblano Sauce:

  • 2 cups heavy cream
  • 2 cups milk
  • 4 oz unsalted butter
  • 4 oz white onion finely diced
  • 2 garlic cloves finely diced
  • 4 cups roasted Poblano pepper cleaned and chopped
  • 1 cup white nixtamal finely diced
  • 2 Poblano peppers roasted, cleaned and diced
  • Salt to taste

Instructions
 

For the Scallops:

  • Add 1Tbsp of oil to a skillet over medium heat, add the sliced mushrooms and sauté for 3 minutes, until golden brown.
  • In a separate skillet over medium heat, add 1 Tbsp of oil, add the quelites and sautée until wilted and tender, season with salt. Set aside.
  • For the scallops, add 3 Tbsp oil to a skillet over high heat. Salt and pepper the scallops. Once the oil is very hot, gently add scallops, making sure they are not touching each other. Sear the scallops for 1½ minute on each side. The scallops should have a ¼ -inch golden crust on each side while still being translucent in the center.
  • Place 4 oz of Poblano sauce in the center of the plate followed by the quelites and mushrooms. Place scallops and garnish with radish and purslane.

For the Poblano Sauce:

  • Roasted Poblano pepper (See recipe)
  • In a small sauce pan on low heat, add heavy cream and let it reduce by half, approximately 15 minutes. Add whole milk, mix and remove from heat.
  • In a medium skillet, heat butter over a medium heat, then add onion and garlic cook until softened, about 3 minutes. Add the Poblano pepper and cook for 2 minutes stirring constantly. Add cream-milk mixture and stir well to incorporate all ingredients, turn off do not let it boil. Transfer to a blender and puree until completely smooth. (Caution when blending hot liquids.) Season to taste with salt.
  • Transfer to a container, add white nixtamal (can sub for white corn) and the remaining diced peppers and mix well.
Keyword Caracol Houston, poblano, scallops
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