Diver Scallops Recipe

Preparation and Cooking Steps

1. 1

   Prepare the Salad

   Thinly slice the fennel bulb and green apple. Toss them together in a bowl with lemon juice and a pinch of salt. Set aside.

2. 2

   Prepare the Corn Puree

   In a saucepan, combine corn kernels with 1 cup of water. Bring to a boil and simmer for 10 minutes until tender. Drain and blend with a tablespoon of olive oil, smoked paprika, and salt until smooth. Adjust seasoning as needed.

3. 3

   Cook the Chorizo Oil

   In a small skillet, heat the remaining olive oil over medium heat. Add the diced chorizo and cook until crispy. Strain the oil into a bowl, discarding the solids.

4. 4

   Cook the Scallops

   Heat a skillet over high heat and add a splash of chorizo oil. Season the scallops with salt and pepper. Sear the scallops for about 2-3 minutes on each side until golden brown and cooked through.

5. 5

   Plate the Dish

   On a plate, spread a generous amount of corn puree, top with the seared scallops, arrange the shaved apple and fennel salad, and garnish with sugar snap peas and crispy serrano ham.