Serves 6
Chili Corn Bread Ingredients
Yields one 9”x13” pan
- 11 ounces of sugar
- 1 cup of cornmeal
- 2 cups of all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 eggs
- 2 cups buttermilk
- 8 ounces melted butter
- 3⁄4 cup fresh corn
- 1 1⁄4 cup green chilies
Preparation
Mix together all of the dry ingredients. Add in all the wet ingredients, chilies and corn, and mix together. Pour into parchment-lined pan and bake at 350 degrees for 30-45 minutes. After cool, cut into 1”x9” pieces and griddle in sauté pan for two minutes on each side.
Onion Crema Ingredients
- 1⁄4 grape seed oil
- 2 yellow onions, rough chop
- 2 teaspoon kosher salt
- 1⁄4 teaspoon ground black pepper
- 1 cup sweetened condensed milk
Preparation
Sauté oil, onions, salt and pepper until caramelized. Puree until completely smooth in a blender. Whisk the sweetened condensed milk and onion puree in a bowl. Set aside.
Scallops Ingredients
- 24 U-10 scallops
- 1 pound of Spanish chorizo, cut into 1⁄4-inch bias-cut pieces
- 1 bunch of scallions, chopped
- 1⁄2 cup grape seed oil, divided
- Salt and Pepper to taste
Preparation
Heat a large sauté pan on high heat and pour in a 1⁄4 cup of the oil. Salt and pepper both sides of scallops. Add first batch of 12 scallops to sauté pan and sear on one side for three minutes, until bottom becomes golden brown, then flip over the scallops and cook for one minute. Remove from heat and add second batch of scallops and repeat.
Heat sauté pan on medium heat. Sauté chorizo for two minutes to warm through, and remove from heat. In warm sauté pan, griddle the pieces of corn bread for two minutes on each side.
Plating
Brush a spoonful of onion crema onto each plate. Place a griddled corn bread piece on top of the crema. Place four pan-seared scallops and four to six pieces of sautéed chorizo on top of the corn bread. Sprinkle scallions over top and serve.
Recipe provided by District American Kitchen & Wine Bar | Phoenix
