Scallop, Blood Orange, Jalapeno Kosho Recipe
Make Scallop, Blood Orange, Jalapeno Kosho Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Scallops
Blood orange & finishing
Jalapeño kosho (makes ~3/4 cup)
Method
Jalapeño kosho (make first)
- 1
Prepare chiles
Trim stems from the jalapeños. If you prefer milder kosho, slice the peppers and remove seeds and membranes; for hotter kosho leave seeds. Roughly chop peppers so they process evenly.
- 2
Pulse and salt
In a small food processor or mortar and pestle, combine chopped jalapeños, cilantro leaves, garlic cloves, and kosher salt. Pulse or pound until you form a coarse paste — some texture should remain. Scrape down sides as needed.
- 3
Emulsify and acidify
With the processor running, drizzle in the neutral oil to loosen and emulsify the paste until cohesive but still slightly chunky. Stir in the vinegar and optional zest; taste and adjust salt or acid. The finished kosho should total about 10–12 tablespoons; reserve 1 tablespoon per 4 scallops and keep remaining refrigerated (stores 5–7 days).
Scallops
- 4
- 5
Heat pan
Warm a large stainless-steel or cast-iron skillet over medium-high heat until shimmering (2–3 minutes). Add the neutral oil and swirl to coat.
- 6
Sear scallops
Place scallops in the pan spaced at least 1/2-inch apart. Press gently to ensure even contact. Sear without moving for 90 seconds to 2 minutes, until a deep golden-brown crust forms. Flip and add the butter. Tilt the pan and spoon the melted butter over the scallops for 30–45 seconds until the second side is just cooked through. Total cook time per scallop is about 3–4 minutes depending on size. Remove scallops to a warm plate and tent loosely with foil.
Blood orange & finishing
- 7
Segment blood oranges
Using a sharp knife, cut away top and bottom of each orange. Following the curve of the fruit, remove peel and pith. Working over a bowl to catch juices, cut between membranes to release individual segments (supremes). Reserve any juice for dressing.
- 8
Plate and finish
Arrange 3 scallops per plate. Spoon about 1 teaspoon of jalapeño kosho lightly over each scallop (adjust to taste). Scatter 3–4 blood orange segments around the scallops and drizzle 1 teaspoon of reserved orange juice mixed with the extra-virgin olive oil over each plate. Finish with a small pinch of finishing sea salt, a few microgreens or tender herb leaves, and a light drizzle of any remaining butter from the pan if available. Serve immediately.