This morning in The Rhode Show kitchen Chef Mitchell Mauricio from Nasturtium at Agawam Hunt made Chouriço-crusted Scallops.
RECIPE NAME: Chouriço-crusted Scallops
RECIPE DESCRIPTION: New Bedford Sea Scallops, crusted in Portuguese chouriço, and seared. Served with white sweet potatoes, sweet oranges, and a Portuguese “Molho Cru”.
SERVINGS IN THIS RECIPE 4 OCCASION: (special event or celebration or holiday etc)
Dinner PREP TIME: 30 minutes
COOK TIME: 15 minutes
INGREDIENTS: 12 Large Sea Scallops, preferably fresh from New England waters
½ lb chouriço, preferably from Azores Market in Fall River, Mass.
2 large eggs,whites reserved 5 lb white sweet potatoes, or Azorean Taro Root (minhotes) 1 cup Heavy Cream 1 cup chicken stock, or broth 2 Oranges, peeled and supremed 2 red radish, shaved, for garnish For the molho cru: 3 cloves of garlic, fine minced 2 shallot, fine minced ¼ red wine vinegar ½ Portuguese olive oil ¼ cup parsley, finely chopped 1 tablespoon pimenta moida, or portuguese crushed red pepper paste (may substitute with sambal oelek) 1- 2 teaspoons kosher salt, to taste
STEPS: Preheat oven to 350 degrees. Peel side muscle off of scallops. Place on paper towel and pat dry. Halve chouriço and peel off skin. Put in a food processor and pulse until finely ground. Peel sweet potatoes, dice them up into 1-2 inch chunks. Put in salted water, in a handled pot, and boil until cooked through. Drain. Place potatoes back in pot along with heavy cream, chicken stock, and a big pinch of kosher salt. When bubbling, remove from heat and puree in a blender on high, until smooth. Heat a non-stick saute pan on medium-high heat. Put 1 tablespoon of canola or vegetable oil. Heat until barely smoking. Dip each scallop in egg whites, then into the ground chouriço, then straight into the hot pan. Cook, moving frequently, on the chouriço crusted side for 1-2 minutes, or until the chouriço is nicely seared. Gently flip scallops over and cook for one more minute. Put pan in the pre-heated oven for 5 more minutes until scallops are cooked to your liking. Serve scallops atop sweet potato puree. Garnish with orange segments, shaved radishes, and molho cru.
15 Roger Williams Avenue Rumford, RI 02916
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