Seared Scallops Recipe

Inspired by ΜAU MIAMI

Time30m

Serves4

Piave Vecchio Espuma, Spanish Chorizo Ragu, Chive Oil

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Ingredients

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1
Prepare the Chorizo Ragu
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced Spanish chorizo and sauté for about 5 minutes until it becomes crispy. Remove from heat and set aside.
2
Make the Piave Vecchio Espuma
In a saucepan, combine the heavy cream and grated Piave Vecchio cheese. Heat gently while stirring until the cheese melts completely. Use an immersion blender to blend until smooth. Season with salt and black pepper to taste. Keep warm.
3
Prepare the Chive Oil
In a blender, combine chives with 2 tablespoons of olive oil. Blend until smooth and strain through a fine sieve. Set aside.
4
Sear the Scallops
Pat the scallops dry with a paper towel and season with salt and black pepper. In a skillet, heat the remaining 2 tablespoons of olive oil over high heat. Once hot, add the scallops and sear for about 2-3 minutes per side until golden brown and cooked through. Do not overcrowd the pan.
5
Plating
On each plate, create a swirl of Piave Vecchio espuma. Place 3 seared scallops on top, add a spoonful of chorizo ragu, and drizzle with chive oil. Serve immediately.