Custom Culinary - Pan-Seared Chicharrons
Fresh scallops, pan-seared and served with a charred corn hollandaise, cactus salad, and chili lime spice.
Keywords
- scallops
- Chicharrons
- hollandaise
- cactus
- chili
- lime
- latin
- corn
- recipe
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.customculinary.com.
Ingredients
- 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
- 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
- To taste Salt & pepper
- ¼ tsp. Oregano, fresh
- Chicharrons, course ground
- Corn meal, course ground
- 12 ea. Scallops, day boat, fresh, dry pack, U-10
- Mayonnaise
- Olive oil
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