Prepare to elevate your dining experience with a dish that beautifully marries the ocean's bounty with the earthy richness of Mexican cuisine: Scallops and Charred Vegetables with Huitlacoche. This vibrant recipe not only tantalizes your taste buds but also brings a stunning visual appeal to your table. With just 30 minutes of your time, you can impress your family and friends with a gourmet meal that showcases succulent scallops paired with the unique flavor of huitlacoche—often referred to as "Mexican truffle." Dive into the culinary adventure that awaits you and discover how to create this unforgettable dish that will leave everyone asking for seconds!
Ingredients
- 1 pound scallops
- 1 cup huitlacoche
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Pat the scallops dry with paper towels to ensure they will sear properly and develop a golden crust. Season both sides generously with salt and freshly ground black pepper.
- Prepare your vegetables by slicing the red bell pepper and zucchini into uniform, thin pieces to ensure even cooking and charring.
- Heat a large cast-iron skillet or heavy-bottomed pan over high heat. Add 1 tablespoon of olive oil and allow it to become very hot but not smoking.
- Add the sliced vegetables to the hot pan, spreading them in a single layer. Allow them to char without moving for 2-3 minutes, creating deep caramelized marks. Flip and char the other side, then remove and set aside.
- In the same pan, add the remaining olive oil. When the oil is shimmering, carefully place the scallops, ensuring they are not touching each other.
- Sear the scallops for approximately 2-3 minutes on each side until they develop a golden-brown crust and are just opaque in the center.
- Add the huitlacoche to the pan during the last minute of cooking, stirring gently to warm it through and integrate its earthy flavors.
- Plate the charred vegetables as a base, arrange the seared scallops on top, and spoon the huitlacoche around and over the dish.
- Garnish with fresh chopped cilantro leaves and serve immediately while hot, allowing the flavors to meld together.
Tips
- Dry Your Scallops: For the perfect sear, pat your scallops dry with paper towels before seasoning. This step is crucial to achieving that coveted golden crust.
- Uniform Vegetable Slices: Ensure that your red bell pepper and zucchini are sliced into uniform, thin pieces. This not only promotes even cooking but also enhances the dish's presentation.
- High Heat is Key: Use a cast-iron skillet or heavy-bottomed pan and make sure it's very hot before adding your vegetables. This will help achieve those beautiful char marks that add depth of flavor.
- Don’t Overcrowd the Pan: When searing scallops, give them enough space in the pan. Overcrowding can cause them to steam instead of sear, preventing that delicious crust from forming.
- Timing is Everything: Add the huitlacoche during the last minute of cooking to warm it through without losing its unique texture and flavor.
- Garnish Generously: Fresh cilantro adds a burst of color and freshness to your dish. Don’t skimp on this final touch—it ties all the flavors together beautifully!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 25g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 45mg
