Callitos Mazatlán Recipe

Prepare scallops

Pat scallops very dry with paper towels. Remove and discard any side muscle. Season both sides lightly with 1 tsp fine sea salt and 1 tsp freshly ground black pepper.

Sear scallops

Heat a large heavy skillet over medium-high heat until very hot. Add 1 tablespoon extra-virgin olive oil and 2 tablespoons unsalted butter. When butter foams and begins to brown slightly, add scallops spaced apart. Sear without moving 1.5 to 2 minutes until a golden crust forms. Flip and sear the other side 1 to 1.5 minutes until just opaque in the center. Remove scallops to a warm plate and squeeze 1 tablespoon fresh lemon juice over them. Tent loosely with foil to keep warm.

Blanch and sauté asparagus

Bring a pot of salted water to a boil. Add asparagus and blanch 1 minute for thin spears or 2 minutes for thicker spears until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking; drain and pat dry. In the same skillet used for scallops (wipe out if needed), melt 1 tablespoon unsalted butter over medium heat. Add 2 minced garlic cloves and cook 20–30 seconds until fragrant. Add asparagus, season with 1 tsp salt and 1/2 tsp black pepper, and sauté 1 to 2 minutes just to heat through and glaze. Keep warm.

Cook potatoes

Place 1 lb peeled and cubed Yukon Gold potatoes in a pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a simmer and cook until fork-tender, about 12–15 minutes. Drain thoroughly and return to the hot pot to dry for 1 minute over low heat.

Mash and season

Warm 1/2 cup whole milk and 2 tbsp unsalted butter until butter melts. Mash potatoes with a potato masher or ricer, stir in warmed milk and butter, 2 tbsp creme fraiche (or sour cream). Season with 3/4 tsp salt and 1/4 tsp white pepper to taste. Keep warm; cover and set aside.

Make sauce

In a small saucepan over low heat combine 1 finely chopped chipotle pepper, 1 tbsp adobo sauce, 1 minced garlic clove, 1/2 cup heavy cream, 2 tbsp mayonnaise, 1 tbsp fresh lime juice, 1/2 tsp smoked paprika and 1/2 tsp honey. Warm gently, whisking until smooth and slightly thickened, about 3–4 minutes. Do not boil. Taste and add salt to taste (start with 1/4 tsp). If you prefer a smoother sauce, blend briefly with an immersion blender or in a small blender until very smooth. Keep warm on the lowest heat setting or hold in a warm spot.

Plate 1/2 cup to 3/4 cup puré de papas in the center of each plate and spread slightly with the back of a spoon to create a base.

Arrange 4–6 scallops (depending on size) on top of the mashed potatoes. Tuck 4–6 asparagus spears alongside the scallops.

Spoon 2–3 tablespoons of creamy chipotle sauce over the scallops and a little around the base of the potatoes for presentation. Drizzle 1 tsp extra-virgin olive oil around the plate if desired.

Garnish with 1 tbsp chopped fresh cilantro and optional microgreens or chives. Serve with lemon wedges on the side for additional brightness.

Serve immediately while scallops are warm and the sauce is creamy.