Callitos Mazatlán Recipe

Cook potatoes

Place cubed potatoes in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender, about 12–15 minutes.

Drain and mash

Drain potatoes thoroughly and return to the hot pot for 1 minute to dry. Mash or pass through a ricer until smooth.

Warm milk and butter together in a small saucepan or microwave until butter melts. Add warm milk mixture, cream cheese (if using), remaining 1/4 tsp salt, 1/4 tsp pepper, and nutmeg to the potatoes. Stir/mash gently until creamy and smooth. Keep warm, cover and set aside.

In a small bowl combine mayonnaise, crema (or sour cream), finely chopped chipotle, adobo sauce, lime juice, minced garlic, honey, smoked paprika, 1/4 tsp salt and 1/4 tsp pepper. Whisk until smooth and taste; adjust heat/sweetness with more chipotle or honey if desired. Refrigerate until ready to plate.

Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until butter foams. Add asparagus pieces in a single layer (work in batches if needed). Sauté without moving for 1–2 minutes to get some char, then toss and cook another 2–3 minutes until bright green and tender-crisp.

Add minced garlic during the last 30 seconds of cooking and toss to combine. Season with 1/2 tsp salt, 1/4 tsp pepper and squeeze 1 tsp lemon juice over the asparagus. Remove from heat and keep warm.

Pat scallops very dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Let sit at room temperature for 5 minutes.

Heat a large heavy skillet (preferably stainless steel or cast iron) over high heat until very hot. Add 1 tbsp olive oil and 2 tbsp unsalted butter; swirl to coat. When the butter begins to brown slightly and the pan is smoking just a bit, add scallops spaced apart (do not overcrowd).

Sear scallops without moving for 1.5–2 minutes until a deep golden crust forms. Flip and sear the other side 1–1.5 minutes until opaque through the center (total cook about 3–4 minutes depending on size). Remove scallops to a plate and tent loosely with foil to keep warm.

If desired, deglaze the scallop pan with a tablespoon of water or a splash of white wine and scrape up browned bits, then stir in a small knob of butter and a spoonful of the chipotle sauce to create a light glaze—heat just until combined. Return scallops to pan for 10–15 seconds to coat, then remove.

To plate: Spoon a generous portion (about 1/2 cup) of puré de papas onto each plate and spread slightly. Arrange sautéed asparagus to one side. Place 3 scallops on top of the potatoes. Drizzle 1–2 tablespoons of creamy chipotle sauce over the scallops and around the plate. Garnish with chopped cilantro, microgreens or baby arugula and a lemon wedge.

Serve immediately so scallops remain tender and potatoes stay warm.