Callitos Mazatlán Recipe

Prep scallops and potatoes

Pat the scallops dry with paper towels—remove the small side muscle if present. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper. If desired, lightly dust both sides with the 2 tbs flour and shake off excess. Place scallops on a plate and refrigerate briefly while you start the potatoes.

Cook potatoes

Place the cubed russet potatoes in a medium pot and cover with cold water. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes. Drain well and return to the pot off heat. Add 2 tbs butter and warmed 1/2 cup milk; mash to a smooth, slightly creamy texture. Season with salt and freshly ground black pepper to taste. Keep warm and cover.

Sauté asparagus

Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat until foaming. Add the trimmed, diagonally cut asparagus (12 oz) in a single layer and season with a pinch of salt and pepper. Sauté, stirring occasionally, until bright green and just tender-crisp, about 3–4 minutes depending on thickness. Add the 2 minced garlic cloves during the last 30 seconds and toss briefly to soften the garlic but not burn. Remove asparagus to a warm plate and cover.

Make creamy chipotle sauce

In the same skillet over medium heat (wipe out if there are burned bits), add 1 tbs butter and the finely diced 1/4 cup onion. Sauté until translucent, 3–4 minutes. Add the finely chopped 1 tbs chipotle in adobo and 1/2 cup diced tomato; cook 2–3 minutes until tomatoes begin to break down. Pour in 1/2 cup fish or chicken stock and bring to a gentle simmer, scraping any browned bits from the pan. Stir in 3/4 cup heavy cream and 1/2 tsp smoked paprika. Simmer gently, stirring, until sauce thickens slightly, about 3–4 minutes. Taste and season with salt, freshly ground black pepper, and 1 tbs fresh lime juice. Whisk in 1 tbs cold butter at the end for shine and a touch of richness. Keep sauce warm on lowest heat; if too thick, loosen with a tablespoon or two of stock or cream.

Sear scallops

Heat a large heavy skillet (preferably cast iron) over high heat until very hot. Add 1 tbs unsalted butter and allow to foam. Working quickly and without crowding, add scallops in a single layer (you may need two batches). Sear undisturbed 1.5–2 minutes until a deep golden crust forms. Flip and sear the second side 1–1.5 minutes until just opaque in the center — do not overcook. Remove scallops to a warm plate and tent loosely with foil. Repeat with any remaining scallops.

Finish and plate

Reheat the sauce briefly if it cooled. Spoon a generous dollop of puré de papas (mashed potatoes) in the center of each plate. Arrange 4 scallops on each portion on top or beside the potatoes. Fan or nest the sautéed asparagus alongside the scallops. Spoon the creamy chipotle sauce over the scallops and a little around the potatoes. Garnish with chopped fresh cilantro and serve with lemon or lime wedges on the side for squeezing. Serve immediately.

Notes and timing

This recipe yields 4 servings. Keep all components warm and finish scallops last, as they cook quickly. Adjust chipotle amount to taste for spiciness; substitute half-and-half for heavy cream for a lighter sauce but expect a slightly thinner texture.